Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing on low speed to avoid overmixing.
3. Stir in heavy cream, vanilla extract, and flour until just combined.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish.
2. Pour the cheesecake filling over the cooled crust.
3. Add hot water to the baking dish (about halfway up the pan) to create a water bath.
4. Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
5. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
6. Chill in the refrigerator for at least 4 hours (overnight is best).

Step 4: Caramelize the Sugar Topping

1. Sprinkle granulated sugar evenly over the chilled cheesecake.
2. Use a kitchen torch to caramelize the sugar until golden brown and crisp. If using a broiler, place the cheesecake under high heat for 1-2 minutes, watching closely.
3. Let the brûlée topping set for a minute before serving.