First Step: PREPARE THE CHEESECAKE CRUST

1. Make the Crust: Start by preparing the graham cracker crust. In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and resembles wet sand.
2. Fill the Muffin Pan: Spoon about one tablespoon of the graham cracker mixture into each cup of a 12-cup muffin tin or a mini cheesecake pan. Press the crumbs down firmly using the back of a spoon or your fingers to create an even layer.
3. Pre-Bake the Crust: Preheat your oven to 325°F (163°C). Place the muffin tin in the oven and bake the crust for about 5-7 minutes, or until it is lightly golden brown. Remove the pan from the oven and set it aside to cool while you prepare the cheesecake filling.

Second Step: MAKE THE CHEESECAKE FILLING

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure all the cream cheese is incorporated.
2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat the mixture until the sugar is fully dissolved and the filling is smooth.
3. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one.
4. Add Sour Cream and Flour: Add the sour cream and flour to the mixture. Mix until smooth, making sure there are no lumps.
5. Fill the Muffin Pan: Spoon the cheesecake filling into the muffin cups over the pre-baked crust, filling each cup nearly to the top. Smooth the tops with a spatula to make them even.

Third Step: BAKE THE MINI CHEESECAKES

1. Bake the Cheesecakes: Place the muffin tin into the preheated oven and bake at 325°F (163°C) for about 18-20 minutes. The cheesecakes should be set around the edges but still slightly jiggly in the center. This is normal and will firm up as they cool.
2. Cool the Cheesecakes: Once baked, remove the cheesecakes from the oven and let them cool in the pan for 10-15 minutes. Afterward, transfer the mini cheesecakes to the refrigerator and chill for at least 3 hours, or preferably overnight. Chilling helps the cheesecakes firm up and develop their flavor.

Fourth Step: CARAMELIZE THE TOPPING

1. Prepare the Sugar Topping: After the cheesecakes have chilled and are ready to serve, sprinkle about one teaspoon of granulated sugar over the top of each mini cheesecake. Use a spoon or your fingers to spread the sugar evenly across the surface.
2. Caramelize the Sugar: Using a kitchen torch, carefully caramelize the sugar by holding the flame about 2 inches from the surface of the sugar. Move the flame in circular motions to ensure even caramelization. The sugar should melt and form a golden, crispy crust. If you don’t have a kitchen torch, you can place the cheesecakes under the broiler for about 1-2 minutes, watching carefully to avoid burning the sugar.
3. Let the Sugar Harden: Allow the caramelized sugar to harden for a minute or two before serving. This will create the signature crispy, crackling top of the crème brûlée.

Final Step: GARNISH AND SERVE

1. Garnish with Berries: If desired, top each mini cheesecake with a few fresh berries for color and added flavor. Raspberries, blueberries, or strawberries are all excellent choices.
2. Serve: Serve the mini crème brûlée cheesecakes chilled. The contrast of the creamy filling, flaky crust, and crispy sugar topping will delight your taste buds in every bite.