Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press this crumb mixture firmly into the bottoms of mini cheesecake pans, and bake for about 8-10 minutes until lightly golden.

In a large mixing bowl, beat cream cheese until smooth using an electric mixer, about 2-3 minutes. Gradually add granulated sugar, sour cream, and vanilla extract, blending until creamy. Add eggs one at a time, mixing gently after each addition.

Pour the cheesecake filling evenly over each crust, filling them about three-quarters full. Bake for 35-40 minutes until the edges are set and the centers have a gentle jiggle.

Turn off the oven and crack the door to let the cheesecakes cool gradually for about 1 hour, then transfer them to the refrigerator to chill for at least 4 hours or overnight.

Before serving, sprinkle granulated sugar evenly over each cheesecake and caramelize using a kitchen torch until bubbly and golden, about 1-2 minutes. Alternatively, broil for about 2-3 minutes

Let the caramelized sugar sit for a minute to harden before serving. Garnish with fresh berries or edible flowers if desired.