1-Getting started with this creme brulee cheesecake: begins with preheating your oven to 325ºF. This step helps ensure even baking and a smooth finish. Prepare a water bath by placing the pan in a larger roasting pan and adding hot water.

2-First: mix the graham cracker crumbs and brown sugar, then stir in the melted unsalted butter. Press this mixture into the bottom and slightly up the sides of an 8 or 9-inch springform pan. Bake it for 10 minutes, then let it cool while you grease the pan sides.

3-Next: beat the softened cream cheese until it’s creamy, and add the granulated sugar along with the seeds from 2 vanilla bean pods or 1 tablespoon vanilla bean paste. Beat again until smooth. Mix in the sour cream, then add the eggs one at a time, blending after each.

4-Briefly stir in the vanilla extract and salt: to finish the batter. Pour it over the cooled crust, and wrap the pan bottom with foil. Place it in the roasting pan with hot water for the water bath, then bake for 60 to 75 minutes until the edges set but the center jiggles slightly.

5-After baking: turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Let it cool to room temperature, then refrigerate for at least 6 hours with the ring on. Before serving, remove the ring, sprinkle the granulated sugar evenly on top, and caramelize it with a torch while moving continuously to avoid burning. Allow the caramel to harden before slicing.