Whisk together the eggs, sugar, and vanilla until well combined.

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

Strain the mixture through a fine sieve twice and set it aside to cool.

Preheat your oven to 350°F and grease a 9" springform pan. Wrap aluminum foil around the outside of the pan to prevent water from seeping in.

Crush the Nilla Wafers or Graham Crackers in a food processor, then mix with melted butter.

Press the mixture into the bottom of the prepared pan and bake for 7-8 minutes. Reduce the oven temperature to 325°F.

In a stand mixer, beat together the cream cheese, sugar, and salt until creamy.

Slowly add the cooled crème patisserie in three additions, mixing gently after each addition. Stir in the sifted cornstarch and lemon juice.

Pour the cheesecake batter into the pan and tap it on the counter to remove air bubbles.

Place the pan in a larger tray and add boiling water to the tray for a water bath.

Bake for 80-85 minutes until the edges are firm but the center is still slightly jiggly.

Let the cheesecake cool, then chill it in the fridge overnight.

Remove the cheesecake from the pan and sprinkle sugar on top.

Use a blowtorch to caramelize the sugar until golden brown.

Serve and savor every delicious bite!