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Yum! Creme Brulee or a variation thereof...

CHEESECAKE BRULEE

16 oz. Cream cheese
½ cup plus 4 tbsp sugar
2 tbsp sour cream
2 eggs
¼ cup heavy cream
1 tbsp vanilla paste
1 Cup graham cracker crumbs
4 tbsp (1/2 stick) unsalted butter, melted & cooled
2 tbsp brown sugar

Preheat oven to 325 degrees; have a pot of boiling water ready. In bowl of an electric mixer, combine cream cheese, ½ cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.

In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended and divide mixture among four mini-springform pans. Line outside of pans with heavy duty aluminum foil, shiny side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of springform pans.

Bake until filling is set, 35 – 40 minutes. Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle 1 tbsp sugar over each surface. With a kitchen torch move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.