Preheat your oven to 180°C (350°F). In a mixing bowl, combine finely crushed graham crackers, sugar, and melted butter until well-blended. Firmly press this mixture into the bottom of a greased 9-inch springform pan to form an even layer. Bake the crust for 7–8 minutes until it is lightly golden, then remove and let it cool completely.

Lower the oven temperature to 140°C (280°F). In a large mixing bowl, beat room temperature cream cheese, vanilla bean paste, and granulated sugar until smooth and creamy. Gradually add in the sour cream, egg yolks, and whole eggs, mixing on low to avoid incorporating air bubbles. Finally, sift in the cornstarch and mix gently until fully combined.

Once your filling is ready, pour it over the cooled crust in the springform pan. To remove any air bubbles, gently tap the pan on the counter. Bake in the preheated oven for 60 minutes, or until the edges appear set but the center remains slightly jiggly.

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1–2 hours to cool gradually.

Once cooled, wrap the cheesecake in plastic wrap and refrigerate it for at least 5 hours, preferably overnight.

Before serving, sprinkle an even layer of granulated sugar over the top. Using a kitchen torch, carefully caramelize the sugar until it reaches a beautiful amber color.