Make the Crust: * Preheat oven to 350°F (175°C). * Combine graham cracker crumbs, melted butter, and sugar in a bowl. * Press mixture into the bottom of a 9-inch springform pan. * Bake for 10 minutes, then let cool completely. Make the Cheesecake: * In a large bowl, beat cream cheese until smooth. * Gradually beat in granulated sugar, then sour cream, eggs, vanilla, and salt. * In a separate bowl, whisk together heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla until soft peaks form. * Fold whipped cream into the cream cheese mixture until combined. * Pour batter over the cooled crust. Bake the Cheesecake: * Place springform pan in a water bath in a larger roasting pan. * Pour hot water into the roasting pan, halfway up the sides of the springform pan. * Bake for 50-60 minutes, or until center is almost set. * Turn off oven and let cheesecake cool in the oven for an additional hour. * Remove from water bath and refrigerate for at least 4 hours, or overnight. Make the Brûlée Topping: * Remove cheesecake from refrigerator. * Sprinkle granulated sugar evenly over the top of the cheesecake. * Use a kitchen torch to caramelize the sugar until golden brown.
Serve: Cut into slices and serve immediately. Enjoy
