Preparing the Cheesecake Filling:
1. Mix the 3/4 cup granulated sugar and flour in a bowl.
2. Add the softened cream cheese and blend with an electric mixer on low speed until smooth, about 1 minute.
3. Add the eggs one at a time, mixing just until incorporated after each addition.
4. Stir in the heavy cream, sour cream, and vanilla extract until just combined.
5. Tap the bowl on the counter about 30 times to release any air bubbles.
6. Butter the sides of the baking dish and pour the filling over the crust.
7. Place the 8 by 8-inch dish inside a 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger pan to create a water bath.
8. Bake for 42-45 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake rest in the warm oven with the door closed for 10 minutes.
9. Cool on a wire rack at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours.
Creating the Crème Brûlée Topping:
1. Once chilled, cut the cheesecake into squares.
2. Evenly sprinkle granulated sugar over each square.
3. Use a culinary torch to melt the sugar until it caramelizes and turns golden-brown. Let it cool and harden.
Garnishing (Optional):
1. Add a dollop of whipped cream on each cheesecake bar.
2. Top with a fresh raspberry and a mint leaf if desired.
Storing:
Keep the cheesecake bars in an airtight container in the refrigerator.
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