Creating Perfect Mini Crème Brûlée Cheesecakes involves simple steps. Follow these instructions carefully:

1. Preheat Your Oven: Set your oven to 325°F (160°C) and prepare a muffin tin by lining it with paper liners.
2. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until well-combined.
3. Form the Crust: Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to create the crust.
4. Bake the Crust: Bake the crusts for approximately 5-7 minutes until set. Remove from the oven and let cool slightly.
5. Combine the Filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy.
6. Add Flavorings: Mix in the vanilla extract, lemon zest, and sour cream until fully combined.
7. Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
8. Pour Filling: Divide the cheesecake filling evenly among the prepared crusts, filling each liner about three-quarters full.
9. Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes, until the edges are set and the center is slightly jiggly.
10. Cool the Cheesecakes: Remove from the oven and let them cool at room temperature before refrigerating for at least 2 hours, or ideally overnight.
11. Brûlée the Tops: Once chilled, sprinkle 1 teaspoon of granulated sugar on each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and crisp. If you don't have a torch, broil them briefly in the oven watching closely to prevent burning.