Preheat the oven to 325°F.

Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Combine the crumbs with melted butter until well mixed. Firmly press the mixture into a parchment-lined 9x9-inch square or similar-sized rectangular baking pan. Bake for 8-10 minutes, then set aside to cool slightly.

In a large mixing bowl, beat the cream cheese with the sugar until smooth. Add the vanilla extract, sour cream, and heavy cream, continuing to beat until creamy and fully incorporated. Add the eggs one by one, mixing just until each is blended in.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 35-45 minutes, or until the center is nearly set. Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours to fully set.

Once chilled, carefully remove the cheesecake from the pan and, if desired, trim the edges for a cleaner look. Cut into bars.

Before serving, sprinkle about 1/2 teaspoon of sugar on top of each bar and use a kitchen torch to caramelize the sugar until it forms a crispy, golden layer. Let the bars sit for about 5 minutes to allow the caramel to set before serving.