The Ultimate Crème Brûlée Cheesecake Mashup

Instructions

1. Preheat your oven to 325°F (163°C). Pulse graham crackers in a food processor until they are fine crumbs. Toss the crumbs in a bowl with brown sugar and sea salt. Drizzle melted butter over the dry mixture and toss until it looks like wet sand. Press the crumbs firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
2. Place room-temperature cream cheese into a stand mixer bowl and beat on medium speed for two minutes until smooth. Add granulated sugar and kosher salt, mixing for another minute. Mix in scraped vanilla bean seeds and pure vanilla extract. Turn mixer to the lowest speed and add eggs one at a time, followed by heavy cream. Mix just until combined, then pour over the cooled crust.
3. Boil a kettle of water. Tear off three large sheets of heavy-duty wide aluminum foil and wrap them tightly around the outside of the springform pan to create a waterproof barrier. Place the wrapped pan into a large roasting pan and carefully pour boiling water into the roasting pan until it reaches about one inch up the sides of the springform pan.
4. Bake at 325°F (163°C) for 60 to 75 minutes. The edges should be puffed and set, but the center should still wobble slightly. Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and cool to room temperature on the counter. Cover loosely and chill in the refrigerator for at least 6 hours, preferably overnight.
5. Right before serving, remove the cheesecake from the pan and place on a platter. Gently blot any condensation from the top surface with a paper towel. Sprinkle superfine sugar evenly across the top. Using a culinary torch held about two inches away, melt the sugar in slow, continuous circles until it bubbles into a deep amber caramel shell. Let cool and harden for exactly two minutes before slicing.