1. Prepare the crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
3. Press mixture evenly into the bottom of a springform pan.
4. Bake for 8-10 minutes, then let cool.

2. Make the cheesecake filling:

1. Beat cream cheese until smooth and creamy.
2. Gradually add sugar and mix until fully incorporated.
3. Add eggs one at a time, mixing after each addition.
4. Stir in heavy cream, vanilla extract, and salt until smooth.

3. Assemble and bake:

1. Pour filling over the cooled crust.
2. Place springform pan in a larger baking dish; add hot water to create a water bath.
3. Bake for 55-65 minutes, until edges are set and the center jiggles slightly.
4. Remove from oven, take out of the water bath, and cool to room temperature.

4. Chill the cheesecake:

1. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

5. Caramelize the sugar topping:

1. Sprinkle an even layer of sugar over the chilled cheesecake.
2. Use a kitchen torch to caramelize until golden and crisp. Cool before serving.