Creating Mini Crème Brûlée Cheesecakes is a straightforward process. Follow these detailed steps to ensure a delicious outcome:

1. Preheat the Oven: Set your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners or greasing it.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press this mixture evenly into the bottom of each muffin liner to form the crust.
3. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy.
4. Add Sugar and Eggs: Gradually add the granulated sugar while mixing. Incorporate the eggs one by one, mixing well after each addition.
5. Blend in Remaining Ingredients: Mix in the vanilla extract, sour cream, heavy cream, and a pinch of salt until the mixture is fully combined and smooth.
6. Pour Mixture: Carefully pour the cheesecake batter over the crust in each muffin cup, filling about three-quarters full.
7. Bake: Place the muffin tin in the preheated oven. Bake for 25-30 minutes or until the centers are set.
8. Cool: Remove from the oven and let them cool at room temperature for about 30 minutes. Then, place them in the refrigerator for at least 1 hour to chill completely.
9. Caramelize Topping: Before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. (If you don’t have a torch, broil them for about 1-2 minutes, keeping a close eye to avoid burning.)
10. Serve: Once the sugar has hardened, your Mini Crème Brûlée Cheesecakes are ready to be enjoyed!