Make the crust:

1. Preheat oven to (160C) or 325F
2. Blend the crumbs in a food processor or pop them in a ziploc bag and bash well with a rolling pin. Tip into a bowl and add the melted butter
3. Pour the biscuit base into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Then set aside while you get on with the filling

Make the cheesecake:

1. I tend to use a stand mixer for this but you can also use a large bowl and an electric whisk (or use old fashioned elbow grease!) Lightly whisk the cream cheese until creamy and smooth. Don’t over beat it - this is important. Then add the sugar and mix again
2. Then add the sour cream, vanilla extract, and salt, and stir until well-combined. Keep scraping down the sides of the bowl.
3. Put the mixer on low and then slowly add the egg mixture, a little at a time, stirring just until it’s combined.
4. Pour the mixture into the prepared springform pan. Place on a baking sheet lined with tin foil.
5. Bake at (160C) or 325f for 50-60 minutes (or longer as needed)
6. The edges will slightly puff up and will begin to turn a very light golden brown and the center should spring back to the touch but will still be jiggly. It’s very important not to overbake - it should still have movement at this stage.
7. Remove from oven and allow to cool on top of the oven for 10 minutes. Then you can use a knife to gently loosen the crust from the inside of the springform pan to prevent cracking. Keep it in the pan as it cools completely.
8. Allow cheesecake to cool before popping in the fridge to chill. Leave it overnight or at least 4 hours.
9. After the cheesecake is done chilling, remove from the fridge. Remove the ring from around the pan.

Make the crème brûlée topping:

1. Sprinkle the sugar on an even layer on top of the cheesecake. Use a torch to caramelize the sugar on top.
2. Allow for the caramelized sugar to harden up on top, which should take a few minutes. Slice and serve.