Ingredients:
Instructions:
Preheat the oven to 325° and have a pot of boiling water ready. In bowl of an electric mixer, combine the cream cheese, 1/2 a cup of sugar and sour cream. Beat on the medium speed until smooth. Add the eggs, heavy cream and vanilla paste, beat until smooth. In a bowl, combine graham cracker crumbs, butter and brown sugar, then stir until blended and divide the mixture among four mini-springform pans. With fingers, pat the mixture evenly onto bottoms and divide cream cheese mixture among pans. Line the outside of the pans with heavy-duty aluminum foil, shiny-side out and arrange in a baking pan. Add boiling water to fill the baking pan halfway up the sides of springform pans. Bake until the filling is set, 35 to 40 minutes. Refrigerate at least 3 hours. Just before serving, unmold the cheesecakes and sprinkle with 1 tablespoon of sugar over each. With a kitchen torch, continously move the flame in small circles around the surface until the sugar melts, bubbles and lightly browns.