Preheat the Oven:

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.

2. Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand.
• Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add the granulated sugar, vanilla extract, and salt, and beat until fully combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the sour cream and lemon juice (if using), mixing until smooth.
• Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

4. Bake the Cheesecake:

• Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to fully set.

5. Prepare the Crème Brûlée Layer:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not let it boil.
• In a separate bowl, whisk the egg yolks and granulated sugar until light and pale.
• Gradually pour the hot cream into the egg yolk mixture while continuously whisking to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly. This will take about 3-4 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.

6. Assemble the Crème Brûlée Cheesecake:

• Once the cheesecake has cooled and set in the fridge, pour the crème brûlée custard layer over the cheesecake, spreading it evenly with a spatula.
• Return the cheesecake to the fridge for at least 1 hour to allow the crème brûlée layer to firm up.

7. Caramelize the Top:

• Before serving, sprinkle a thin, even layer of light brown sugar over the top of the cheesecake.
• Use a kitchen torch to caramelize the sugar until it’s golden and crisp. If you don’t have a kitchen torch, you can place the cheesecake under a broiler for 1-2 minutes, watching carefully to prevent burning.

8. Serve:

• Slice and serve your Crème Brûlée Cheesecake. Enjoy the creamy texture of the cheesecake, with the crispy caramelized topping!