Creating Crème Brûlée Cheesecake can be straightforward if you follow these easy steps:

1. Prepare the Springform Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Cheesecake Base: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing until well combined.

3. Add Vanilla and Eggs: Mix in the vanilla extract. Then, one at a time, add the eggs, beating well after each addition to ensure a smooth consistency.

4. Incorporate Sour Cream and Flour: Stir in the sour cream and flour, mixing gently until fully integrated, ensuring no lumps remain in the batter.

5. Pour into Pan: Pour the cheesecake mixture into the prepared springform pan. Tap the pan lightly on the counter to release any air bubbles.

6. Bake: Place the pan in the preheated oven. Bake for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.

7. Cool: Once baked, turn off the oven and leave the cheesecake inside to cool for about 30 minutes. Then remove it from the oven and let it cool completely at room temperature.

8. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for optimal firmness.

9. Prepare the Crème Brûlée Topping: In a small saucepan, heat the heavy cream and vanilla extract over low heat until just warm. Do not boil.

10. Top with Sugar: Once the cheesecake is firm, remove it from the springform pan. Pour the warm cream mixture evenly over the top of the cheesecake.

11. Caramelize the Sugar: Sprinkle the sugar evenly over the cream layer. Using a kitchen torch, carefully caramelize the sugar until golden and crispy. Allow it to set for a few minutes before slicing.