Make the crust

• Preheat the oven to 175 °C.
• Mix the crushed graham crackers with the melted butter until it resembles wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of the springform pan.

Bake the crust

• Bake the crust until golden and set.
• Remove from the oven and let it cool while preparing the filling.

Make the filling

• Beat the cream cheese with the sugar until smooth and lump-free.
• Add the eggs one at a time, then the sour cream, heavy cream, vanilla bean seeds and cornstarch, mixing just until combined.

Bake the cheesecake

• Pour the filling over the crust and smooth the top.
• Place the pan on a baking tray and bake until the edges are set and the center still slightly jiggles.
• Turn off the oven and let the cheesecake cool inside with the door ajar.

Chill

• Refrigerate the cheesecake until completely cold and firm.

Caramelize the top

• Sprinkle an even layer of sugar over the chilled cheesecake.
• Caramelize the sugar with a kitchen torch until deep golden and crisp.
• Let it set for a few minutes before slicing.