Preheat your oven to 350 degrees F/ 176 degrees C
For the crust, mix the sugar, graham crumbs, and melted butter until it resembles wet sand. Put graham mixture into a springform pan, and press around to cover the bottom. Bake crust for 10 minutes.
Reduce oven to 250 degrees F / 121 C.
To make the cheesecake layer, it is important to mix the ingredients in the correct order, otherwise, you’ll end up with weird chunks.. trust me, I’ve done it many times.
Also, throughout this whole time you should only mix on low speed. You don’t want to incorporate too much air into the cheesecake, otherwise it will rise and deflate after cooled.
Whisk the sugar and cornstarch together in a bowl and set aside.Put the room temperature cream cheese into a standing mixer fitted with a paddle attachment. Add the sugar/cornstarch mixture to the cream cheese. Scrape down sides as needed.
Add the sour cream next, and let it mix for a few minutes. Keep scraping down sides.
Add eggs last, scrape down once more, then put in prepared pan and place in oven. You also want to put another oven safe pan (like a cake pan) on the bottom rack of the oven so the steam can keep the cheesecake moist while baking.
Bake for 50 minutes.
Cool for 4-8 hours in pan. After completely cooled, run a small knife around the edge of the spring form and pop the sides off.
To Brulee the top, you may either cut into slices then Brulee, or Brulee the whole cheesecake before cutting into slices.
Sprinkle an even layer of demerara sugar over the top of the cheesecake. Use a blow torch to Brulee the sugar. Serve and enjoy!