1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil (to prevent water seepage).
2. Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
3. Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
4. Beat in eggs one at a time, then egg yolk. Mix in vanilla, salt, sour cream, and heavy cream until silky.
5. Pour over crust. Place in a larger baking dish. Fill dish with hot water halfway up the sides of the springform (water bath).
6. Bake 50–60 minutes, until edges are set but center gently jiggles.
7. Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
8. Caramelize the top: Just before serving, sprinkle sugar evenly over the chilled cheesecake. Use a kitchen torch to melt and brown the sugar into a crisp, golden crust.
   → No torch? Broil on high for 1–3 minutes—watch closely!
9. Let harden 1–2 minutes, then slice with a warm knife for clean cuts.

✨ Serve chilled with fresh berries or a mint leaf for elegance!

💡 Why it’s magical: The cool, creamy base contrasts perfectly with the hot, crackable sugar top—best of both worlds!

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 340 , Net Carbs: 26g , Fats: 24g , Protein: 7g