Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

For the crust, pulse graham crackers into fine crumbs, then mix with melted butter and sugar. Press into the bottom of the pan and bake for 7-8 minutes until fragrant.

Reduce oven temperature to 140°C (280°F). As the oven cools, combine cream cheese, sugar, and vanilla bean paste in a mixing bowl and beat until smooth.

Add room-temperature sour cream, whole eggs, and egg yolks to the mixture, blending on low speed until just combined.

Sift in the cornstarch and mix gently until fully integrated.

Pour the filling over the crust and smooth the top. Bake for approximately 60 minutes until the edges are set with a jiggle in the center.

Let the cheesecake cool with the oven door slightly open for 1-2 hours, then refrigerate wrapped for at least 5 hours or overnight.

Before serving, sprinkle granulated sugar on top and use a kitchen torch to caramelize until golden.