Ingredients:
For the Crust:
1 cup graham cracker crumbs 
3 tablespoons melted butter 
2 tablespoons granulated sugar 
For the Cheesecake Filling:
16 oz cream cheese, softened 
1/2 cup granulated sugar
2 large eggs 
1 teaspoon vanilla extract 
1/4 cup heavy cream 
For the Brûlée Topping:
1/4 cup granulated sugar
Instructions:
Preheat and Prep: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal.
Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and heavy cream until creamy.
Fill and Bake: Spoon cheesecake batter over the crusts, filling each liner about 3/4 full. Bake for 18-20 minutes, until set but slightly jiggly in the center.
Cool and Chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight.
Create the Brûlée Topping: After chilling, sprinkle 1 teaspoon of sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until golden and crispy.
Enjoy the creamy and crunchy perfection of these Mini Crème Brûlée Cheesecakes! 
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