Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with melted butter until resembling wet sand. Press into the base of a springform pan. Bake for about 10 minutes until golden and fragrant. Cool slightly.

In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, eggs one at a time, mixing well. Stir in vanilla extract. Pour filling over cooled crust, smoothing the top.

Bake at 325°F (160°C) for approximately 1 hour, until edges are puffed and center jiggles. Turn off oven and let cool inside.

After cooling to room temperature (about 1 hour), cover with plastic wrap and refrigerate for a minimum of 4 hours.

Sprinkle granulated sugar on top and caramelize using a blowtorch until golden brown, or under a broiler for 2-3 minutes, monitoring closely.

Let sit for a few minutes before slicing. Serve chilled, allowing guests to crack the topping.