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

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the filling: In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the sour cream, eggs, vanilla extract, and heavy cream, mixing until well combined and smooth.

Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 50-60 minutes, or until the center is just set and slightly jiggly.

Cool and chill: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Caramelize the sugar: Before serving, sprinkle 1/2 cup of granulated sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to carefully caramelize the sugar until it is golden and crisp. Allow the sugar topping to cool and harden.

Serve: Slice and serve your Crème Brûlée Cheesecake, enjoying the contrast of the creamy cheesecake with the crunchy caramelized sugar topping.

Prep Time: 25 minutes