For the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and has a sandy texture.
3. Press the crumb mixture into the bottom of a 9-inch springform pan, forming an even layer.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sour cream and granulated sugar, and continue to beat until the mixture is well combined and smooth.
3. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
4. Stir in the vanilla extract.
5. Pour the cheesecake filling into the prepared crust and spread it out evenly.
6. Tap the pan on the counter a few times to release any air bubbles.
7. Bake for 55-60 minutes, or until the edges are set, and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, transfer it to the fridge and chill for at least 4 hours (overnight is best).

For the Crème Brûlée Topping:

1. Once the cheesecake is fully chilled, sprinkle the brown sugar evenly over the top of the cheesecake.
2. Using a kitchen torch, caramelize the brown sugar until it turns golden and crispy. (If you don’t have a torch, you can place the cheesecake under a broiler for 2-3 minutes, but watch it carefully to avoid burning.)
3. Let the sugar cool and harden for a few minutes before slicing and serving.