1-Step 1: Preheat and Prepare the Crust Start by preheating your oven to 325°F (163°C) and lining a 12-cavity cupcake tin with paper liners. In a bowl, mix the crushed graham crackers, a pinch of salt, 1 ½ tablespoons of granulated sugar, and 3 tablespoons of melted unsalted butter until it looks like wet sand. Press about 1 to 1 ½ tablespoons of this mixture firmly into each liner, then bake for 8 to 10 minutes until golden. Let the crusts cool completely before moving on.

2-Step 2: Make the Filling Lower the oven to 300°F (149°C) and beat 2 blocks (454 grams) of room-temperature cream cheese with ¾ cup granulated sugar on low speed until smooth. Add 2 large eggs one at a time, mixing well and scraping the bowl each time. Then, stir in ⅓ cup heavy cream and 1 tablespoon vanilla extract until everything combines nicely. This slow mixing keeps the batter airy and smooth.

3-Step 3: Bake the Cheesecakes Fill each cooled liner almost to the top with the batter, then place the tin in a water bath for even cooking. Bake for 15 minutes, turn off the oven, and let the cheesecakes sit inside with the door slightly open for 30 minutes. Cool them to room temperature and refrigerate until you’re ready to serve. Just before eating, sprinkle 1 teaspoon granulated sugar on each and use a torch to caramelize it until golden with some darker spots, or broil briefly to melt the sugar.