Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and flour until fully combined.

Assemble the Cheesecake: Pour the cheesecake batter over the crust in the springform pan. Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.

Bake: Carefully transfer the roasting pan to the preheated oven. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Remove the cheesecake from the oven and let it cool in the water bath for 30 minutes. Take the springform pan out of the water bath and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

Caramelize the Sugar: Just before serving, sprinkle an even layer of brown sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy.

Serve: Garnish with fresh berries if desired, slice, and serve this luxurious dessert.