Preheat your oven to 325°F (163°C) and line a muffin tin with liners or use a silicone mold.

In a bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Press about 1 tablespoon of this mixture into each muffin cup. Bake the crusts for 5 minutes and set them aside.

Beat the softened cream cheese until creamy and smooth. Add the granulated sugar and blend until fully combined.

Mix in the eggs one at a time, then add sour cream, heavy cream, and vanilla extract, beating until smooth.

Pour the cheesecake batter into the prepared cups, filling them almost to the top. Tap gently to release air bubbles.

Bake for 18–20 minutes, until the cheesecakes are just set. Allow to cool in pan for 10 minutes, then refrigerate for at least 3 hours.

Before serving, sprinkle superfine sugar evenly over each cheesecake and use a kitchen torch to caramelize the sugar until golden brown.