Mini Crème Brûlée Cheesecakes (Print Version)

# Ingredients:

01 - 1 cup graham cracker crumbs.
02 - 3 tablespoons melted butter.
03 - 2 tablespoons granulated sugar, for crust.
04 - 16 ounces cream cheese, softened.
05 - 1/2 cup granulated sugar, for filling.
06 - 2 large eggs.
07 - 1 teaspoon vanilla extract.
08 - 1/4 cup heavy cream.
09 - 1/4 cup granulated sugar, for topping.

# Instructions:

01 - Heat oven to 325°F, line muffin tin with liners.
02 - Mix crumbs, butter, sugar; press into liners and bake 5 minutes.
03 - Beat cream cheese and sugar, add eggs one at a time, then vanilla and cream.
04 - Fill liners 3/4 full, bake 18-20 minutes until slightly jiggly.
05 - Cool to room temperature then chill at least 2 hours.
06 - Sprinkle sugar on tops and caramelize with torch.

# Notes:

01 - Can be made gluten-free.
02 - Best served same day.
03 - Torch sugar just before serving.

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