1. Preheat and Prepare

• Preheat your oven to 325°F (163°C).

• Line a standard muffin tin with 12 cupcake liners.

2. Make the Crust

• In a bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter.

• Divide the mixture evenly among the liners.

• Press down firmly using the back of a spoon to form a tight base.

3. Prepare the Cheesecake Batter

• In a large bowl, beat the cream cheese and sugar until smooth and fluffy.

• Add eggs one at a time, mixing thoroughly after each addition.

• Stir in vanilla extract and sour cream until fully blended.

4. Assemble the Cheesecakes

• Spoon the cheesecake filling evenly into each crust-lined cup.

• Smooth the tops with a spoon or spatula.

5. Bake

• Bake for 20–25 minutes, or until the edges are set and the centers have a slight jiggle.

• Cool to room temperature, then refrigerate for at least 2 hours or overnight.

6. Caramelize the Topping

• Just before serving, sprinkle about 1 teaspoon of sugar on top of each cheesecake.

• Use a kitchen torch to melt and caramelize the sugar until it forms a golden, glass-like layer.

• Let the topping cool for 1–2 minutes until it hardens.

7. Garnish and Serve

• Optionally, top each cheesecake with fresh berries for a pop of color and flavor.