Make the Crust:

• Preheat oven to 350°F (175°C).
• Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl.
• Press the mixture evenly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let the crust cool completely.

2. Make the Cheesecake:

• In a large bowl, beat the cream cheese until smooth and creamy.
• Gradually mix in the granulated sugar, then add sour cream, eggs, vanilla extract, and salt, mixing until fully combined.
• In a separate bowl, whisk heavy cream, ¼ cup sugar, and 1 tsp vanilla extract until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture until smooth.
• Pour the cheesecake batter over the cooled crust.

3. Bake the Cheesecake:

• Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water, so it reaches halfway up the sides of the springform pan.
• Bake for 50-60 minutes, or until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour.
• Remove from the water bath and refrigerate for at least 4 hours or overnight for best results.

4. Make the Brûlée Topping:

• Remove the cheesecake from the refrigerator.
• Sprinkle granulated sugar evenly over the surface of the cheesecake.
• Use a kitchen torch to caramelize the sugar until it forms a golden, crispy topping.

5. Serve:

• Slice the cheesecake and serve immediately to enjoy the crunchy caramelized sugar topping.