Prepare the Crust:

1. Preheat the oven to 350°F (175°C). Generously butter an 8×8-inch baking dish.
2. In a mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix with a fork until evenly moistened.
3. Press the mixture into an even layer in the prepared baking dish.
4. Bake in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling. Reduce the oven temperature to 325°F (163°C).

Prepare the Cheesecake Filling:

1. In a mixing bowl, whisk together 3/4 cup granulated sugar and flour.
2. Add cream cheese and use an electric mixer on low speed to blend until smooth, about 1 minute.
3. Add eggs one at a time, mixing just until combined after each addition.
4. Add heavy cream, sour cream, and vanilla extract, and blend until combined.
5. Tap the bowl firmly on the counter about 30 times to release any air bubbles.
6. Butter the sides of the baking dish and pour the filling over the crust.
7. Place the 8×8-inch dish into a larger baking pan. Pour about 3 cups of hot water into the larger pan to create a water bath.
8. Bake in the preheated oven for 42-45 minutes, until the cheesecake is jiggly in the center. Turn off the oven and let the cheesecake rest with the oven door closed for 10 minutes.
9. Cool on a wire rack for 1 hour, then chill in the refrigerator for at least 4 hours.

Prepare the Topping:

1. Cut the chilled cheesecake into squares.
2. Sprinkle each square with an even layer of granulated sugar.
3. Use a culinary torch to melt the sugar until caramelized and golden-brown. Allow the topping to cool and harden.

Garnish (Optional):

• Add a dollop of whipped cream, a fresh raspberry, and a mint leaf for an extra touch of elegance.

Storage:

• Store the cheesecake bars in an airtight container in the refrigerator.