1. Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter. Divide the mixture among the muffin cups, pressing down firmly to form a crust.
3. In a large bowl, beat the cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy, about 3 minutes.
4. Add the sour cream and vanilla bean paste, mixing until well combined.
5. Beat in the eggs, one at a time, until just blended. Stir in the heavy cream.
6. Divide the cheesecake mixture evenly over the prepared crusts.
7. Bake for 20-25 minutes, or until the centers are set. They should jiggle slightly when moved.
8. Allow the cupcakes to cool completely in the pan, then transfer them to the refrigerator for at least 2 hours to firm up.
9. Before serving, sprinkle about 1 teaspoon of granulated sugar over each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp.

From my own experience, it’s best to keep a close eye on the torching process. The line between perfectly brûléed and burnt is a fine one! Remember, the beauty of these cupcakes is in their imperfections. A little variation in the sugar topping gives them character.