In a food processor process graham crackers until they become fine crumbs. Add sugar and stir to incorporate.

Preheat the oven to 325°F.

Divide cracker crumb mixture evenly into 8-10 single serving ramekins. Number of servings depends on size and shape of ramekins. Muffin tins can be used as well.

Cream together cream cheese and sugar until light and fluffy.

Add vanilla and combine.

Add eggs one at a time blending only until yellow has disappeared.

Divide batter into ramekins. Place in a roasting pan with boiling water that comes up to the mid-line of ramekins. Bake 15-20 minutes until set.

Refrigerate until ready to serve.

If any moisture is on top gently blot with a paper towel. Sprinkle 2 tablespoons granulated sugar over each cheesecake swirling to cover completely. Pour off excess sugar.

If using a culinary torch, hold it a good distance away from the dessert and begin moving it closer and in a circular motion (keeping it moving constantly). When you get close enough it will start to liquefy and turn into little drops of sugar. As you keep going you’ll begin to see a little smoke as the sugar turns a caramel color. Don’t hold the flame on one spot too long but make sure you get all along the edges along with the middle. Once you have a good golden brown all over the top stop.

If not using a torch place the individual desserts under the broiler until they reach the same golden color.

Add your berries and enjoy!!