Preheat the oven to 275F. Line two muffin pans with foil wrappers.

Combine the graham cracker crumbs and melted butter in a medium bowl. Place 1 tablespoon of mixture in each prepared cupcake wrapper, and press down in the bottom using the back of a spoon.

In the bowl of a stand mixer {or using a hand-held mixer}, beat the Philadelphia cream cheese until smooth.

Add in the brown sugar, beat until creamy and incorporated, then beat in the eggs, one at a time.

Add in the vanilla extract and sour cream, and stir to combine.

Pour cheesecake batters into their prepared cups, and bake for 25-28 minutes, until they appear try on top and jiggle just a little when the pan is moved. They will set more as they cool.

Remove from the oven as soon as they are cooked through, let cool to room temperature, then refrigerate for a minimum of 3 hours but optimally overnight.

When ready to serve, top each mini cheesecake with 1-2 teaspoons of raw sugar, and caramelize using a kitchen torch. If you don't have a torch, you can also carefully place the cheesecakes under the broiler and watch carefully, until sugar is just toasted and golden brown.

Let sugar cool off and harden, then enjoy! Store leftovers in the fridge.