Prepare the Crust

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). This will give your oven time to reach the right temperature as you prepare the cheesecake base.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.
3. Form the Crust: Press the mixture into the bottom of each mini cheesecake pan (you can use a muffin tin or individual mini tart pans). Press firmly to form a solid base.
4. Bake the Crust: Place the crusts in the preheated oven and bake for about 10 minutes, or until the edges are lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a hand mixer or stand mixer.
2. Add the Sugar and Vanilla: Add the sugar, vanilla extract, and salt, continuing to mix until everything is well combined.
3. Add the Eggs: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
4. Add the Heavy Cream: Slowly pour in the heavy cream while mixing on low speed. Continue mixing until the batter is smooth and creamy.
5. Pour the Filling: Pour the cheesecake mixture evenly into the cooled crusts, filling each about three-quarters of the way full.

Bake the Cheesecakes

1. Prepare a Water Bath: To prevent cracking, place the mini cheesecake pans in a larger baking dish. Fill the outer dish with about 1 inch of hot water. This will create a gentle, steamy environment for baking.
2. Bake: Bake the cheesecakes for 45-50 minutes, or until the centers are just set (they should still slightly jiggle when shaken). Remove from the oven and let them cool in the water bath for 10 minutes.
3. Chill: After the cheesecakes have cooled for a bit, transfer them to the fridge and chill for at least 4 hours, or preferably overnight. This helps the flavors meld and gives the cheesecakes their smooth, creamy texture.

Crème Brûlée Topping

1. Caramelize the Sugar: Once the cheesecakes have chilled, sprinkle an even layer of granulated sugar over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, you can place the cheesecakes under the broiler for a few minutes, but keep a close eye to avoid burning.
2. Garnish: For an extra touch, garnish with fresh berries or mint leaves. This adds a pop of color and freshness that balances the richness of the cheesecake.