Step 1: Prepare the Crust

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
• Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to compact it.
• Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
• Add the sour cream, heavy cream, and vanilla extract. Mix until fully incorporated.
• Add the eggs and egg yolk, one at a time, beating on low speed after each addition. Avoid overmixing, as this can introduce air bubbles that may cause cracks.
• Pour the filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

• Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath. Place the pan in a larger roasting pan.
• Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
• Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling process helps prevent cracks.
• Remove the cheesecake from the oven and water bath. Let it cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

Step 4: Add the Crème Brûlée Topping

• Just before serving, sprinkle the granulated sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it melts and turns a deep golden brown.
• Let the sugar topping cool for a few minutes to harden into a crisp crust.
• Slice and serve immediately to enjoy the contrast between the creamy cheesecake and crackling sugar topping.