Preheat your oven to 350°F (177°C) and set the rack in the middle. Lightly spray your 9-inch springform pan with cooking spray, and if you like, line the bottom with parchment for extra insurance.

Crush the graham crackers into fine crumbs using a food processor or blender. Pour them into a large bowl and mix in the sugar, a pinch of salt, and the melted butter.

Press the mixture firmly into the bottom (and just a little up the sides) of the pan. A measuring cup works perfectly here, but clean fingers do the job too!

Pop the pan onto a baking sheet and bake the crust for 10 minutes. Once it’s done, take it out and let it cool while you move on to the filling.

In a stand mixer with the paddle attachment, beat the cream cheese and sugar together on medium speed for about 4 minutes until smooth and creamy.

Mix in the salt, vanilla bean paste, and cornstarch, one at a time, giving each a quick mix before adding the next.

Add the eggs one by one, beating for a full minute after each so the batter stays silky.

Next, blend in the sour cream until it disappears into the mix, then do the same with the heavy cream.

Finally, grab a spatula and scrape down the sides and bottom of the bowl to make sure everything is fully incorporated and lump-free.

Lower your oven temperature to 325°F (160°C).

Wrap the outside of your springform pan really well in 3–4 layers of foil so no water can sneak in. For extra peace of mind, you can also slip the pan into a slow cooker liner or place it inside a larger cake pan before setting it in your roasting pan. (Cheesecakes hate soggy bottoms!)

Place the wrapped pan into a large roasting pan with high sides. Start boiling about 2 quarts of water so it’s ready to go.

Pour the cheesecake filling over your cooled crust and smooth the top with a spatula.

Set the roasting pan with your cheesecake into the oven. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 85–90 minutes. The cheesecake is ready when the edges are set and lightly golden, and the center is set but still has a little jiggle. If the top starts to brown too much, lightly tent it with foil.

When baking time is up, turn off the oven. Crack the oven door and let the cheesecake sit inside for 1 hour as the oven cools down. This gentle cooling helps prevent cracks.

Once cooled, lay a paper towel over the top of the cheesecake (to catch condensation), then cover with foil. Chill in the refrigerator for at least 4 hours or overnight for the best texture.

Just before serving, carefully remove the cheesecake from the pan and place it on a serving plate.

Sprinkle about 4 tablespoons of superfine sugar evenly over the top, covering it in a thin layer.

Take your kitchen torch and gently wave the flame over the sugar, moving it slowly so it melts and turns into a golden, glassy caramel. This can take a few minutes, but it’s worth the wait!

Since the caramelized sugar softens in the fridge, it’s best to torch the topping right before serving for that perfect crackly crunch.