Crème Brûlée Cheesecake

For the Crust:

1. Preheat your oven to 350°F.
2. Prepare a 9-inch springform pan by wrapping it with foil to prevent water leakage during baking.
3. Crush the Nilla Wafers in a food processor until finely ground.
4. Mix the crushed wafers with melted butter and sugar, then press the mixture into the bottom and sides of the pan.
5. Bake the crust for 10 minutes, then let it cool.

For the Cheesecake:

1. In a mixing bowl, blend the softened cream cheese, sugar, and corn starch until smooth.
2. Add vanilla bean paste, sour cream, and melted white chocolate, mixing until combined.
3. Pour in the eggs and egg yolks one at a time, mixing just until incorporated.
4. Pour the batter into the prepared crust in the pan.
5. Place the pan in a larger roasting pan, then pour boiling water around it.
6. Bake at 350°F for 1 hour, then leave it in the turned-off oven for another hour to cool gradually.
7. Once cooled, refrigerate the cheesecake for 8 hours or overnight.

For the Vanilla Pastry Cream:

1. Heat the milk in a saucepan until steaming, then set aside.
2. Whisk egg yolks, sugar, salt, vanilla, and cornstarch until smooth.
3. Slowly add heated milk while whisking, then transfer the mixture back to the saucepan.
4. Cook over low heat, stirring constantly until thickened.
5. Remove from heat, add butter, and chill until cold.

For the Brûléed Sugar Shards:

1. Heat granulated sugar in a pan until golden, then spread onto parchment paper to cool.
2. Once hardened, break into shards.

Assembly:

1. Spread the chilled pastry cream over the cheesecake.
2. Sprinkle sugar over the cream and brûlée with a kitchen torch until golden.
3. Decorate with the sugar shards and serve immediately.