Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan with parchment and non-stick spray.

Pulse graham crackers in a food processor, mix with melted butter and sugar, then press into the pan. Bake for 7-8 minutes.

Reduce oven temperature to 140°C (280°F).

Beat cream cheese, sugar, and vanilla bean paste until smooth. Gradually add sour cream, whole eggs, and yolks.

Sift cornstarch into the mixture and gently stir until incorporated.

Pour the filling over the crust and tap the pan to remove air bubbles.

Bake for 60 minutes until slightly jiggly in the center.

Turn off the oven, leave the cheesecake inside with the door ajar for 1-2 hours.

Chill the cheesecake in the refrigerator for at least 5 hours or overnight.

Sprinkle granulated sugar on top and caramelize using a kitchen torch just before serving.