Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until it resembles wet sand. Press firmly into the bottom of a springform pan.

Bake for 8-10 minutes until lightly golden. Let cool.

In a large bowl, beat cream cheese with an electric mixer on medium speed until creamy.

Gradually add sugar, then mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.

Pour the filling over the cooled crust and smooth with a spatula.

Bake for 55-60 minutes until edges set and center jiggles slightly.

Turn off oven, leave the door ajar and cool for an hour.

Cool on a wire rack, then refrigerate for at least 4 hours.

Before serving, sprinkle granulated sugar over top and caramelize using a kitchen torch.

Let cool, slice, and serve immediately.