Creme Brulee Cheesecake

Preheat oven to 350 degrees. Prepare a 9 inch springform pan with nonstick spray. Take 3 large pieces of aluminum foil and place them on bottom/sides of springform pan. Set aside.

In a medium bowl, mix together 2 cups graham cracker crumbs, 3 Tablespoons sugar and 6 Tablespoons melted butter. Mix together until combined and mixture is like a thick sand.

Pour crumb mixture into pan and use bottom of a measuring cup to spread and press crust out evenly and up about 1 inch onto sides. Bake for 15 minutes until light brown. Remove from oven and set aside. Move oven temp up to 450 degrees.

In stand mixer bowl, mix 3 blocks of cream cheese on medium speed for about 4 minutes, scraping down sides halfway through. Next add 1 cup of sugar and mix again for another 1 minute.

Add each of 3 eggs, one at a time and mix after each one. Then add 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix again for another 2 minutes.

Pour cheesecake mixture into baked crust and spread out evenly.

Next, place springform pan in a larger baking pan or roasting pan. Pour hot water into larger pan around springform pan and about 1 inch up sides.

Bake for 15 minutes and then turn oven down to 225 degrees and bake for another 1 ¼ hours (85 minutes). Then turn oven off and open oven door but leave cheesecake inside and sit for another 30 minutes.

Remove from oven and then let cool completely for about 2 hours. Then cover cheesecake with clear wrap and place in fridge overnight.

Topping: Remove sides of springform pan and then sprinkle 3 Tablespoons of sugar evenly over top of cheesecake. Use a kitchen torch to caramelize sugar on top of cheesecake. Let sit for a few minutes to harden before serving. (If you do not have a kitchen torch, you can just put cheesecake in oven under a low broil until sugar caramelizes. Watch carefully, only takes a couple minutes)

Store any leftovers covered in fridge.