Preheat your oven to 325°F (160°C). Grease a muffin tin or line it with cupcake liners.

In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated. Press this mixture into the bottom of each muffin cup to form a crust.

In a large bowl, beat the softened cream cheese and ½ cup of sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the mixture is creamy.

Spoon the cheesecake filling over the crust in each muffin cup, filling them about ¾ full.

Bake in the preheated oven for about 20-25 minutes or until they are set but still slightly jiggly in the center.

After baking, let the mini cheesecakes cool in the muffin tin for 10 minutes. Then remove them and place them on a wire rack to cool completely.

Once cooled, transfer them to the refrigerator and chill for at least 2 hours.

Once the cheesecakes are chilled, sprinkle about 1 tablespoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it turns golden brown. If you don’t have a torch, you can put them under the broiler for a minute, watching closely to avoid burning.

Your Mini Crème Brûlée Cheesecakes are now ready to serve. Enjoy this treat as a special dessert or for any celebration!