Making Mini Crème Brûlée Cheesecakes is easy if you follow these detailed steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a muffin tin by lining it with cupcake liners or greasing it well.

2. Make the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until the mixture resembles wet sand. Press about a tablespoon of the mixture into the bottom of each muffin cup to form the crust.

3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Pour in the sour cream and blend until fully combined.

4. Fill Muffin Cups: Spoon the cheesecake mixture over the prepared crusts, filling each cup about ¾ full. Bake in the preheated oven for 25-30 minutes or until the centers are set and only slightly jiggly.

5. Cool and Caramelize: Remove the cheesecakes from the oven and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours. When ready to serve, sprinkle an even layer of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until golden and crisp. Let the sugar set for a minute before serving.

Each step ensures you are on your way to creating these delightful Mini Crème Brûlée Cheesecakes.