Preheat the oven to 325°F (165°C) and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the springform pan to form an even crust.

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

Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy.

Gradually add sugar and vanilla extract, mixing well to incorporate.

Add eggs one at a time, beating on low speed after each addition until fully blended.

Slowly pour in heavy cream and gently fold into the batter until smooth and creamy.

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

Place the springform pan inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan to create a water bath.

Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.

Remove the springform pan from the water bath and let cool to room temperature.

Refrigerate the cheesecake overnight for best results.

When ready to serve, evenly sprinkle granulated sugar over the chilled cheesecake surface.

Use a kitchen torch to caramelize the sugar by moving the flame in small circles until the sugar melts and forms a golden, crackly crust.

Allow the caramelized sugar to harden for a few minutes before slicing and serving.