Creamy Mini Treats (Print Version)

# Ingredients:

01 - 16 ounces of soft cream cheese.
02 - 1 cup of crushed graham crackers.
03 - 3 tablespoons of butter, melted.
04 - Half a cup of sugar for the filling.
05 - A quarter cup of heavy cream.
06 - 2 tablespoons of sugar for the crust.
07 - One teaspoon of vanilla.
08 - 2 eggs, large in size.
09 - A quarter cup of sugar for the caramel top.

# Instructions:

01 - Set your oven to 325°F and stick paper liners into a muffin tin.
02 - Combine crushed graham crackers, melted butter, and the crust sugar. Push into liners and bake for 5 minutes.
03 - Whisk the softened cream cheese with sugar till smooth. Add eggs one by one, then blend in heavy cream and vanilla.
04 - Spoon filling over crusts. Bake for 18-20 minutes till set, but still with a little jiggle.
05 - Bring cheesecakes to room temp, refrigerate for 2 hours, sprinkle sugar on top, and torch until golden and bubbly.

# Notes:

01 - Swap for gluten-free crumbs if needed.
02 - Torch the sugary topping right before eating.

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