Make the Crust:

• Combine graham cracker crumbs, sugar, and melted butter.
• Press the mixture into the bottom of the pan.
• Bake for 10 minutes, then let it cool while preparing the filling.

Prepare the Cheesecake Filling:

• Beat the cream cheese and sugar until smooth.
• Add eggs one at a time, mixing just until combined.
• Mix in heavy cream, vanilla extract, cornstarch, and salt until smooth.

Bake in a Water Bath:

• Pour the filling over the crust.
• Wrap the bottom of the springform pan with foil and place it in a larger pan.
• Fill the larger pan with hot water, about halfway up the cheesecake pan.
• Bake for 55–65 minutes, until the center is set but slightly jiggly.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill: Cover and refrigerate for at least 4 hours or overnight.

Caramelize the Sugar:

• Before serving, sprinkle sugar evenly over the cheesecake.
• Use a kitchen torch to caramelize the sugar until golden and crisp.
• Let the topping harden for a few minutes before slicing.