✓ Preheat oven to 350°F (175°C) and place a rack in the middle

✓ Combine graham cracker crumbs with melted butter; stir until evenly coated

✓ Press crumb mixture into the bottoms of a 12‑cup muffin tin, forming a 1/2 inch thick layer

✓ Set the tin on a baking sheet to prevent wobbling

✓ Beat softened cream cheese until smooth for about 1 minute

✓ Add sugar and vanilla extract; mix until creamy and sugar dissolves

✓ Blend in egg one at a time, scraping bowl edges after each addition

✓ Fold in sour cream until batter is glossy and slightly thick

✓ Gently swirl caramel sauce into the batter to create ribbons

✓ Divide batter evenly among prepared crusts, filling each 3/4 full

✓ Bake for 18–20 minutes, or until edges are set and centers wobble slightly

✓ Remove from oven and cool in pan for 10 minutes

✓ Transfer to a wire rack and cool completely for about 45 minutes

✓ Refrigerate for at least 2 hours, preferably overnight

✓ Sprinkle 1/4 cup sugar evenly over each cheesecake top

✓ Caramelize the sugar with a kitchen torch until deep amber and cracked

✓ Ensure brûlée layer is evenly browned without burning

✓ Garnish each cheesecake with a pinch of chopped pecans

✓ Allow caramelized sugar to harden for 1–2 minutes before serving

✓ Lift each cheesecake with a small offset spatula and arrange on a platter

✓ Serve at room temperature for optimal flavor