Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumb texture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add in the sugar and mix until fully incorporated. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and vanilla extract until smooth.

Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.

Place the springform pan in a baking dish and fill the dish with water until it reaches halfway up the sides of the pan. Bake for about 60 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven and crack the door open to let the cheesecake cool for an hour. Then, refrigerate it for at least 4 hours or overnight.

Once chilled, sprinkle an even layer of granulated sugar across the top. Using a kitchen torch, caramelize the sugar until it turns golden brown. Let it sit for a few minutes for the sugar to harden.

Slice the cheesecake and serve it chilled, reveling in the delicious combination of creamy and crunchy textures!