Prepare the Crust:

Preheat Oven:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

Mix the Crust:

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.

Prepare the Filling:

Mix the Batter:

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and heavy cream until smooth and creamy.

Pour into Crust:

Pour the batter over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

Water Bath Method:

Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake:

Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.

Cool:

Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.

Brûlée the Cheesecake:

Sprinkle Sugar:

Sprinkle the granulated sugar evenly over the top of the chilled cheesecake.

Torch the Top:

Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden-brown crust. Allow the sugar topping to cool for a minute before slicing.

Serve:

Slice and Enjoy:

Slice the brûléed cheesecake and serve as-is or with fresh fruit or whipped cream for garnish.