Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil to prepare for a water bath.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then cool.
Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in sour cream and vanilla.
Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.
Place the pan in a larger baking dish and pour hot water into the dish halfway up the sides of the springform.
Bake for 1 hour and 10 minutes, or until the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Before serving, make the brûléed topping: Sprinkle sugar evenly over the top and use a kitchen torch to melt and caramelize the sugar until golden and crisp.