Preheat the oven to 325°F (160°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar with an electric mixer until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until fully combined.

Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

Remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.

Once chilled, remove the cheesecake from the pan using the parchment overhang. Cut into bars.

To create the brûlée topping, sprinkle ¼ cup of granulated sugar evenly over the surface of each bar. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the bars under the broiler for a few minutes, watching closely to avoid burning.

Allow the sugar topping to cool and harden for a few minutes before serving.