1. Preparation is Key:

• Preheat Oven: Adjust your oven rack to the middle position and preheat your oven to 325°F (160°C). A moderate temperature helps the cheesecakes bake evenly without cracking.
• Prepare Muffin Tin: Line a standard 12-cup muffin tin with paper or foil liners. Foil liners provide slightly better support, but paper liners work perfectly well. Set aside.

2. Make the Graham Cracker Crust:

• Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Whisk them together to ensure the sugar is evenly distributed.
• Add Melted Butter: Pour the melted unsalted butter over the crumb mixture. Stir with a fork or spatula until all the crumbs are moistened and the mixture resembles wet sand.
• Press Crust into Liners: Distribute the crumb mixture evenly among the 12 cupcake liners (about 1.5 to 2 tablespoons per liner). Use the bottom of a small glass, a spice jar, or your fingers to press the crumbs down firmly and evenly into the base of each liner. A firm press creates a solid base that won’t crumble excessively.
• Optional Pre-Bake: For an extra-crisp crust, bake the crusts in the preheated oven for 5-7 minutes. This step helps set the crust before adding the filling. Let the tin cool slightly on a wire rack while you prepare the filling. If skipping this step, proceed directly to making the filling.

3. Prepare the Creamy Cheesecake Filling:

• Beat the Cream Cheese: Place the room temperature block cream cheese in the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld electric mixer. Beat the cream cheese on medium-low speed until it’s completely smooth and creamy, with no lumps remaining. Scrape down the sides and bottom of the bowl frequently with a rubber spatula. This initial step is crucial for a silky texture. Do not overbeat at high speed, as this incorporates too much air, which can lead to cracks.
• Add Sugar: With the mixer on low speed, gradually add the ¾ cup granulated sugar. Continue beating until the sugar is fully incorporated and the mixture is smooth. Scrape the bowl again.
• Incorporate Eggs: Add the room temperature eggs one at a time, beating on low speed just until the yolk disappears after each addition. Overmixing at this stage is a common cause of cracked cheesecakes. Mix until just combined.
• Mix in Flavor and Creaminess: Add the pure vanilla extract and the room temperature heavy cream (or sour cream). Mix on low speed until just combined and the batter is smooth and uniform. Give the bowl one final scrape down with the spatula, ensuring everything is incorporated from the bottom. The final batter should be thick, smooth, and luscious.

4. Fill the Cupcake Liners:

• Distribute Batter: Carefully divide the cheesecake batter evenly among the 12 prepared cupcake liners, filling each one about three-quarters full. The batter will puff slightly during baking but shouldn’t overflow if not overfilled. You can use a large cookie scoop or an ice cream scoop for consistent portions.
• Smooth the Tops: Gently smooth the tops of the batter with the back of a small spoon or an offset spatula if desired, though it’s not strictly necessary as they will be covered by the brûlée topping.

5. Bake the Cheesecakes:

• Baking Time: Carefully place the muffin tin in the preheated 325°F (160°C) oven. Bake for approximately 18-22 minutes.
• Check for Doneness: The cheesecakes are done when the edges appear set and slightly puffed, and the centers still have a slight jiggle (not liquid, but not completely firm). They will continue to cook and set as they cool. Avoid overbaking, which can lead to a dry texture and cracks. You can lightly touch the edge; it should feel set.
• No Water Bath Needed (Usually): While large cheesecakes benefit immensely from a water bath, individual cupcakes often bake evenly enough without one due to their small size and the protection of the liners. However, if you consistently have issues with cracking, you can place a pan of hot water on the lower rack of your oven while the cupcakes bake on the middle rack to create steam.

6. Cool Down Slowly and Chill Thoroughly:

• Initial Cooling: Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool inside the oven for about 30 minutes to 1 hour. This gradual cooling process is crucial for preventing cracks caused by sudden temperature changes.
• Room Temperature Cooling: Carefully remove the muffin tin from the oven and place it on a wire rack. Let the cheesecakes cool completely in the tin at room temperature (this may take another 1-2 hours).
• Refrigeration: Once completely cool, cover the muffin tin loosely with plastic wrap (don’t let it touch the cheesecake tops) and transfer it to the refrigerator. Chill for at least 4 hours, but preferably overnight. Chilling is essential for the cheesecake to fully set, develop its flavor, and achieve the correct dense, creamy texture. Do not attempt to brûlée until they are thoroughly chilled.

7. The Grand Finale: Brûlée the Tops:

• Prepare for Torching: This step should be done just before serving for the best crunchy texture. Remove the chilled cheesecakes from the refrigerator. If desired, carefully remove them from the muffin tin and arrange them on a heatproof surface or serving platter (ensure the platter is torch-safe!).
• Apply Sugar: Sprinkle about 1-2 teaspoons of granulated (or turbinado) sugar evenly over the top surface of one cheesecake. Ensure a thin, even layer covers the entire top; avoid clumps or bare spots.
• Torch the Sugar: Ignite your kitchen torch according to its instructions. Hold the flame a few inches above the sugar layer, keeping the torch constantly moving in small circles. Watch carefully as the sugar begins to melt, bubble, and caramelize into a beautiful amber-brown crust. Aim for an even color. Be cautious not to burn the sugar (it will taste bitter) or heat the cheesecake underneath excessively.
• Repeat: Repeat the sugar sprinkling and torching process for each remaining cheesecake, one at a time.
• Let Set: Allow the caramelized sugar topping to cool and harden for a minute or two before serving. It will become brittle and glassy.

8. Serve and Enjoy:

• Serve the Crème Brûlée Cheesecake Cupcakes immediately after torching to enjoy the delightful contrast between the warm, crackly topping and the cool, creamy cheesecake filling.