Whisk eggs, sugar, and vanilla until smooth

Heat cream until it simmers, then slowly pour over the egg mixture while whisking

Strain the mixture through a fine sieve mesh twice and let it cool

Preheat oven to 350°F and butter a 9" springform pan. Wrap aluminum foil tightly around the outside to prevent water from getting in

Crush Nilla Wafers or Graham Crackers and mix with melted butter to form a crust. Press into the pan and bake for 7-8 minutes. Reduce oven temperature to 325°F

Whisk cream cheese, sugar, and salt until creamy. Add the cooled crème patisserie in 3 additions, along with cornstarch and lemon juice. Mix until just combined

Pour the batter into the crust and tap to remove air bubbles. Place the pan in a larger tray with boiling water, then bake for 80-85 minutes until the edges are firm but the center is jiggly

Once baked, let the cheesecake cool for 15 minutes. Run a knife around the edge and cool for 2-3 hours at room temperature, then chill overnight

The next day, remove the cheesecake from the pan and sprinkle sugar on top. Caramelize with a blowtorch in thin layers for even browning