Preheat oven: 325°F (160°C). Grease a 9-inch springform pan.
Make crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake 10 minutes, then cool.
Make filling: Beat cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs one at a time. Fold in heavy cream.
Bake cheesecake: Pour filling over crust. Bake 50–60 minutes until set but slightly jiggly in the center. Cool to room temperature, then refrigerate at least 4 hours or overnight.
Caramelize topping: Sprinkle ½ cup sugar evenly on top. Use a kitchen torch to caramelize until golden and crisp.
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