Preheat the oven to 325°F (163°C). Line your muffin tin with paper liners and set aside.

Make the crust. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then let cool.

Prepare the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until combined. Add eggs one at a time, then mix in vanilla, sour cream, and salt until the batter is smooth.

Fill the muffin cups. Divide the cheesecake batter evenly among the crusts. Tap the pan lightly to remove any air bubbles.

Bake the cheesecakes. Bake for 18–20 minutes, or until the centers are just set. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Chill thoroughly. Refrigerate the cheesecakes for at least 4 hours or overnight for the best texture.

Brûlée the tops. Just before serving, sprinkle a thin, even layer of granulated sugar over each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Let sit for 2–3 minutes so the top can harden.