Creme Brulee Cheesecake: 7 Irresistible Layers of Flavor

This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of crème brûlée.

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Preheat your oven to 325°F (163°C). Grease an 8- or 9-inch springform pan thoroughly with cooking spray.
In a large bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and a pinch of kosher salt. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
Using a hand mixer, beat the softened cream cheese and sugar together until smooth. Add the eggs and egg yolks, mixing gently. Stir in the vanilla bean paste and sour cream, then add the flour and salt. Beat lightly until incorporated, then pour the filling over the crust.
Wrap the bottom of the springform pan in aluminum foil. Place the pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for about 1 hour and 30 minutes, or until the center jiggles slightly when shaken. Turn off the oven, prop open the door slightly, and let the cheesecake cool inside for 1 hour.
Remove the foil and take the cheesecake out of the water bath. Refrigerate for at least 5 hours, preferably overnight.
When ready to serve, evenly sprinkle the superfine sugar over the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust.
Garnish with fresh raspberries, slice, and serve.