Preheat your oven to 325°F (165°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add in the sugar and vanilla, mixing until combined.

Add the eggs one at a time, mixing until fully incorporated after each addition.

Finally, fold in the sour cream until smooth and creamy.

Pour the cheesecake filling over the cooled crust.

Bake for 60-70 minutes, or until the edges are firm, but the center is slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for an additional hour.

Remove from the oven, allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

When you’re ready to serve, remove the cheesecake from the refrigerator.

Evenly sprinkle the 1/4 cup of sugar over the top of the chilled cheesecake.

Using a kitchen torch, carefully caramelize the sugar until it turns golden brown, or place under the broiler for a couple of minutes—watch closely!

Let the topping cool for a couple of minutes before slicing and serving.

Enjoy the perfect contrast of the creamy cheesecake and the crispy sugar crust!