Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or foil liners.

In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Divide evenly among liners and press firmly into bottoms. Bake for 5 minutes. Let cool.

In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined.

Add vanilla extract, sour cream, and salt. Mix until smooth, but do not overbeat.

Divide batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until centers are set but still slightly jiggly. Remove from oven and cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.

Refrigerate cheesecakes for at least 4 hours, or overnight.

Just before serving, sprinkle 1 teaspoon sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let rest 1–2 minutes before serving.