Preheat your oven to 325°F (162°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until fully mixed. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes until lightly golden. Remove and let cool.

In a large bowl, beat room-temperature cream cheese until smooth. Gradually add sugar, mixing until well combined. Add eggs one at a time, mixing on low speed. Incorporate sour cream and vanilla extract until silky. Pour over cooled crust, smoothing the top.

Wrap the outside of your springform pan with aluminum foil. Place it in a larger roasting pan and fill with hot water until halfway up the sides of the springform pan. Bake for 45-55 minutes, until center jiggles slightly.

Once baked, cool in the water bath for about an hour. Then refrigerate for at least 4 hours or overnight.

In a saucepan over medium heat, gently heat the heavy cream until it just simmers. Whisk egg yolks, sugar, vanilla extract, and salt together. Gradually whisk in hot cream. Return to saucepan and cook for 5-8 minutes until it thickens. Strain and cool.

Pour cooled custard over chilled cheesecake. Cover with plastic wrap and refrigerate for an additional 2-3 hours.

Evenly sprinkle a thin layer of sugar atop the custard. Using a kitchen torch, caramelize the sugar until golden. If using the broiler, watch closely to prevent burning.