Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar to achieve a sandy texture. Press this mixture into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing well.

Add the eggs one at a time, beating well after each addition.

Slowly pour in the heavy cream, blending until the mixture is creamy and smooth.

Pour the cheesecake filling over the prepared crust in the springform pan.

Bake for 55-60 minutes, until the center is set but still slightly jiggly.

Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour, then chill in the fridge for at least 4 hours or overnight.

Before serving, sprinkle an even layer of sugar over the top of the cheesecake.

Caramelize the sugar with a kitchen torch until it bubbles and turns golden, or broil in the oven for a minute or two, watching closely.

Serve by cracking the sugar crust with a spoon and enjoy!