Preheat the oven to 325°F (160°C).

Line a cupcake pan with liners.

Beat together softened butter and sugar until light and fluffy.

Mix in eggs one at a time while scraping down the sides of the bowl.

Add vanilla beans and mix well.

Gently fold in sifted flour until combined.

Fill each cupcake liner about two-thirds full with batter.

Bake for 18-20 minutes until a toothpick comes out clean.

While they cool, beat cream cheese until smooth.

Add sugar, vanilla extract, sour cream, and eggs until well blended.

Spoon cheesecake filling into cooled cupcakes until just above the liner edge.

Bake again at 325°F (160°C) for another 15-18 minutes.

Once cooled completely, sprinkle brown sugar generously over each cupcake's top.

Use a kitchen torch to caramelize until golden brown.