1. Preheat oven to 325°F
2. Line an 8x8 pan with parchment paper and set aside.

MAKE THE CRUST

1. In a bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. It will be crumbly. Press the crust in to the bottom of the 8x8 pan and pack it in tightly. Use less of the crust if you like it thinner. Set aside.

MAKE THE FILLING

1. Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth. Then add one egg in at a time along with the vanilla extract and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
2. To a small microwave-safe bowl, add the white chocolate chips and heavy cream. Melt in the microwave in 20 seconds intervals, mixing each time, until it is smooth. If the ganache is hot, let it cool. It can be warm. Stream in to the filling while on low speed until it is all fully incorporated.
3. Smack the bottom of the bowl a few times to get rid of any air bubbles. Then pour the batter on top of the crust and into the pan.

BAKE

1. Place a deep tray in the oven that is big enough to fit the cake pan. Place the pan in the center and pour hot water into the tray.
2. Bake for about 35 to 40 minutes in the center rack of your oven. The center will appear to be a bit wobbly and that's normal.
3. After the baking time, turn off the oven and crack the door open and let the cheesecake rest for an hour in the water bath. Then take out of the oven and allow it to cool to room temperature before popping in the fridge for a few hours until chilled completely.
4. Once chilled, take out of the pan and remove the parchment paper. Cut into squares, making sure to clean the knife after every cut.

BRULEE

1. Add about 1 to 2 teaspoons of white sugar on top of each slice and brulee the top using a blow torch until sugar caramelizes. Chill again until ready to serve!