Note from Lynae Gregorian " I do not make individual cheesecakes but instead make one large one. It requires that you increase the crust by 1/2 and double the remaining ingredients for a 10" cheesecake. It also requires at least 70 to 80 minutes of cooking time. "

16	oz.	cream cheese
1/2 c.	plus 4 T.	sugar
2	T.	sour cream
2		eggs
1/4	c.	c. heavy cream
1	T.	vanilla paste
1	c.	graham cracker crumbs
4	T.	(1/2 stick) unsalted butter, melted and cooled
2	T.	brown sugar

• Preheat oven to 325; have a pot of boiling water ready.
• In bowl of an electric mixer, combine cream cheese, 1/2 c. 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. With fingers, pat mixture evenly onto bottoms and divide cream cheese mixture among 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 cheese cakes and sprinkle 1 T. sugar over each surface.
• With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles, and lightly browns.

  Makes 4 mini cheesecakes.