Preheat your oven to 325°F (162°C) and line your muffin tin with cupcake liners.

In a mixing bowl, combine the softened cream cheese and granulated sugar. Blend until smooth and creamy.

Add the eggs one at a time, followed by the vanilla extract, flour, and a pinch of salt. Mix until just combined.

Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 full.

Place the muffin tin in the oven and bake for about 20-25 minutes or until the edges are set and the centers are just slightly jiggly.

Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Heat the heavy cream and vanilla bean in a saucepan over medium heat until steaming (not boiling). Remove from heat and let it sit to infuse.

In another bowl, whisk together the egg yolks, 1/4 cup sugar, and a pinch of salt.

Gradually pour the vanilla cream mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.

Once the cupcakes are cool, pour the crème brûlée mixture on top of each one and bake for an additional 15-20 minutes until the topping is set.

Let the cupcakes cool completely before chilling them in the fridge for at least two hours.

When ready to serve, sprinkle a thin layer of sugar on top of each cupcake and caramelize using a kitchen torch or broiler method.