Preheat your oven to 325°F (163°C). With cooking spray, spray the bottom and the sides of a 9-inch springform pan. Set aside

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the bottom of a measuring cup or glass to help pack it tightly.

Bake the crust in the preheated oven for 10-12 minutes. Once you start seeing browning on top, remove from the oven and let it cool while you prepare the filling.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add the granulated sugar and continue to beat on medium speed until well combined and smooth, using a rubber spatula, scraping down the sides of the bowl as needed.

Add the egg yolk and whole eggs one at a time, beating on low-medium speed until just combined after each addition. Scrape down the sides of the bowl after each addition.

Add the heavy whipping cream, cornstarch, vanilla extract, and a pinch of salt. Mix on low speed until everything is fully incorporated and the batter is smooth. Be careful not to overmix, as this can introduce too much air into the batter. Scrape the bottom and the sides of the bowl to evenly mix.

Pour the cheesecake filling over the cooled crust and spread it into an even layer.

Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan in a large roasting pan.

Carefully pour hot water into the roasting pan, around the springform pan, until it reaches halfway up the sides of the springform pan.

Bake the cheesecake in the preheated oven for 70-80 minutes, or until the edges are set and the center is slightly jiggly but not liquid. You don’t want any browning on top, if there starts to get brown but the cheesecake isn’t done, lightly cover with tin foil.

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the water bath and foil. Let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours or overnight.

Before serving, sprinkle 1-2 tablespoons of granulated sugar evenly over the top of the chilled cheesecake.

Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp, golden-brown crust. If you don't have a torch, you can place the cheesecake under a broiler for a few minutes, but watch closely to avoid burning.

Allow the brûlée topping to cool and harden for a minute or two before slicing and serving.