1. Combine the crushed graham crackers and brown sugar in a medium bowl, then stir in melted butter. Press mixture into the bottom of 4-6 ounce heat-proof serving dishes. Place in fridge to set for at least 30 minutes.
2. In the bowl of a stand mixer, beat the cream cheese and lemon juice together on medium until no lumps remain. Add heavy cream and beat until thick, starting on low and increasing speed to medium, about 2-3 minutes. Scrape bowl, add sugar and beat on medium high until stiff.
3. Spoon mixture over chilled crust and use a spoon to level. Chill at least four hours, up to overnight.

Créme Brûlée Directions:

1. Do this part immediately prior to serving.
2. Blot excess moisture from cheesecake prior to starting. Scrape off any uneven surfaces.
3. Sprinkle with granulated sugar making sure no cheesecake is showing through.
4. Hold the flame of your kitchen torch a couple of inches from the custard, making small circles to melt the sugar. It will start to brown and melt together. If it starts to smoke, you are holding the flame too close. Blow on it to cool, then continue. Wait a minute or two before giving them to your guests as the rim of the glass will be very hot.