Preheat your oven to 325°F (160°C).

In a medium bowl, combine the gra cracker cbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan evenly.

Bake for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Gradually add the sugar and vanilla extract, mixing until incorporated.

Add the eggs one at a time, mixing well after each addition. Be careful not to overbeat!

Pour the cream cheese filling over the prepared crust in the springform pan.

Gently tap the pan on the counter to remove any air bubbles.

Bake in the preheated oven for 50-60 minutes, or until the center is set. It should slightly jiggle, just like a perfectly made cheesecake.

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.

Then, cool it to room temperature and refrigerate for at least 4 hours or overnight.

Once your cheesecake is well-chilled, sprinkle evenly with granulated sugar.

Using a kitchen torch, caramelize the sugar until it forms a crispy, golden layer. If you don’t have a torch, you can place the cheesecake under a broiler for a few minutes—just keep a close eye on it!