Caramel Cheesecake Brulee

1 lb. cream cheese

2 Tbsp. sour cream

2 eggs

¼ cup heavy cream

½ cup plus 3 Tbsp., plus 8 tsp. sugar

¾ cup graham cracker crumbs

1/3 cup ground toasted pecans

2 Tbsp. unsalted butter, melted and cooled

*½ cup Michael Recchiuti Caramel Sauce

Preheat oven to 325 degrees. Lightly butter 4 mini-springform pans. In the bowl of an electric mixer, combine cream cheese and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and ½ cup sugar and beat until blended. In a mixing bowl, combine graham cracker crumbs, pecans, butter and 3 Tbsp. sugar; stir until blended. Divide mixture among prepared pans and, using fingers, pat mixture evenly onto the bottom of each pan. Drizzle 2 Tbsp. caramel sauce over each crust and divide filling among pans. Bake until filling is set, 15-20 minutes. Transfer cheesecakes to a rack and cool to room temperature. Refrigerate at least 3 hours before serving. To serve, unmold cheesecakes and sprinkle 2 tsp. sugar over each surface. Using a kitchen torch, move flame continuously in small circles over surface until sugar melts and is brown. Makes 4 mini-cheesecakes.

*If you can’t order this caramel sauce, use 1/3 cup sugar instead of ½ cup in the filling.