1. Preheat oven to 325°F/165°C.
2. Line a spring form pan with parchment paper, bottom and sides.  This will make it much easier and help transfer your Crème Brulé Cheesecake from the spring form pan and place it on your serving dish.

Crust

1. Melt the butter in a large microwave dish, but do not boil it.
2. Mix graham cracker crumbs or any digestive biscuits with melted butter until wet.
3. Decant it into the pan and press the buttered crumbs with the back of a spoon or base of a cup until compact in the bottom of the spring form pan.  Leave in the fridge while preparing the filling.

Filling

1. In a large bowl, beat cream cheese until smooth and silky.
2. Add the sugar, eggs, one by one, sour cream, and vanilla to the cream cheese.
3. Beat well with an electric handheld mixer until completely blended.
4. Spoon/pour the cheesecake mixture over the crust and bake for 1 hour in the preheated oven (325°F/165°C) on the middle shelf of the oven.
5. It may still be a bit jiggly in the center, but do not worry as it will settle once cold.
6. Remove and let it cool on the countertop and once cold enough place it in the fridge for at least 4 hours.
7. Sprinkle up to ½ cup sugar (for caramelizing) on the cold cheesecake and caramelize with a torch.
8. You can return it to the fridge until ready to serve.  No harm will be done.

Caramelizing

1. **Note:  I did not use all the sugar because it was too thick to caramelize.  I am not exactly sure how much I used, but it was a thin layer of sugar just covering the cheesecake. I would guess I used approximately half of the requested amount, i.e. ¼ cup instead of ½ cup.  
2. Be careful when using the blowtorch to caramelize the sugar, as it may and will burn quickly.
3. Slice, serve, and enjoy it bite by bite!