Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Ingredients:
For the Cheesecake Cupcakes:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter (melted)
16 oz cream cheese (softened)
1/2 cup sour cream
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
For the Crème Brûlée Topping:

1/4 cup heavy cream
1/2 tsp vanilla extract (or more vanilla bean paste for extra flavor)
2 tbsp granulated sugar (for the topping)
Optional: Fresh berries or mint leaves for garnish
Instructions:
Preheat Oven & Prepare Cupcake Pan:

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Make the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, using the back of a spoon to press it down firmly.
Bake the crusts for 8-10 minutes, or until they are lightly golden and set. Remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
Add the sour cream, granulated sugar, vanilla bean paste (or extract), and salt. Beat until combined and smooth.
Add the eggs one at a time, mixing well after each addition. Do not overmix — just beat until smooth and incorporated.
Fill the Cupcake Liners:

Spoon the cheesecake batter into each cupcake liner, filling them about 3/4 full. Gently tap the pan on the counter to remove any air bubbles.
Bake at 325°F (163°C) for 18-20 minutes, or until the tops are set but still slightly jiggly in the center. The cheesecake should not be fully firm but should hold its shape.
Turn off the oven and leave the cheesecake cupcakes in the oven for 1 hour to cool gradually. This helps prevent cracking. After 1 hour, transfer to the fridge and chill for at least 2 hours (or overnight if possible).
Make the Crème Brûlée Topping:

In a small saucepan, heat the heavy cream and vanilla extract over low heat until warm but not boiling. Stir occasionally.
Remove from heat and allow to cool slightly. You can also place it in the fridge for faster cooling.
Once the cupcakes are chilled and ready to serve, spoon a small amount of the vanilla cream over each cheesecake cupcake.
Caramelize the Sugar:

Sprinkle about 1 tsp of granulated sugar over the cream topping of each cupcake.
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden-brown crust (just like crème brûlée!). If you don’t have a torch, you can place the cupcakes under a broiler for 2-3 minutes, but watch carefully to avoid burning.
Serve & Enjoy:

Garnish with fresh berries or mint leaves if desired, and serve immediately. The crispy sugar topping contrasts perfectly with the creamy cheesecake underneath.