Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream until the mixture is lump-free and creamy.

Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still has a slight jiggle.

Allow the cheesecake to cool at room temperature for 1 hour.

Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.

Before serving, sprinkle the top with ½ cup granulated sugar, ensuring an even layer.

Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly.

If you don’t have a torch, you can place it under a broiler for a minute or so, watching carefully to avoid burning.

Let the caramelized top cool for a few minutes before slicing and serving. Enjoy!