Cheesecake Brulee

Preheat oven to 325 degrees. Have pot of boiling water ready. In bowl of mixer, combine cream cheese, 1/2 cup sugar and the sour cream. Beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste. Beat until smooth. In a separate bowl, combine the graham cracker crumbs, butter and brown sugar. Stir until blended and divide mixture among 4 mini-springform pans. With fingers, pat the mixture evenly onto the bottoms and divide cream cheese mixtures among the pans. Line outside of the pans with heavy-duty aluminum foil, shiny side out. Arrange them in a baking pan and add boiling water to fill the baking pan halfway up the sides of the springform pans. Bake until the filling is set, 35 to 40 minutes. Refrigerate at least 3 hours. Just before serving, unmold the cheesecakes and sprinkle 1 tablespoon of sugar over each surface. With a kitchen torch, move flame continuously in small circles around the surface until the sugar melts, bubbles and lightly browns. Serves 4.