Preheat oven to 325º; have a pot of boiling water ready. In
bowl of an electric mixer, combine cream cheese, 1/2 c.
sugar and sour cream; beat on medium speed until smooth.
Add eggs, heavy cream and vanilla paste; beat until smooth.
In a bowl, combine graham cracker crumbs, butter and brown
sugar; stir until blended and divide misture amoung four mini-
springform pans. With fingers, pat mixture evenly onto
bottoms and divide cream cheese mixture among pans. Line
outside of pans with heavy-duty foil, shiny-side out; arrange
them in a baking pan. Add boiling water to fill baking pan
halfway up sides of springform pans. Bake until filling is set,
35-40 mins. Refrigerate at least 3 hr. Just before serving,
unmold cheesecakes and sprinkle 1 T sugar over each
surface. With a kitchen torch, move flame continuously in
small circles around surface until sugar melts, bubbles and