1. Prepare the Crust:

• Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Generously butter an 8×8-inch square baking dish.
• Combine Crust Ingredients: In a medium bowl, whisk together the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted salted butter and mix with a fork until the crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
• Bake Crust: Bake for 10 minutes. Remove from oven and let cool slightly on a wire rack while preparing the filling.
• Reduce Oven Temp: Reduce the oven temperature to 325°F (163°C).

2. Prepare the Cheesecake Filling:

• Combine Sugar & Flour: In a large mixing bowl, whisk together the 3/4 cup granulated sugar and the all-purpose flour.
• Beat Cream Cheese: Add the softened cream cheese to the sugar mixture. Using an electric hand mixer set on low speed, blend until smooth and creamy, about 1 minute. Scrape down the sides of the bowl as needed.
• Add Eggs: Add the room-temperature eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
• Add Liquids & Vanilla: Add the room-temperature heavy cream, room-temperature sour cream, and vanilla extract. Blend on low speed just until combined.
• Release Air Bubbles: Tap the mixing bowl forcefully against the countertop about 20-30 times. This helps release trapped air bubbles, which can prevent cracks.

3. Assemble and Bake:

• Butter Pan Sides: Butter the sides of the baking dish above the cooled crust.
• Pour Filling: Pour the cheesecake filling evenly over the pre-baked crust.
• Prepare Water Bath: Place the 8×8-inch baking dish inside a larger 13×9-inch baking dish or roasting pan. Carefully pour about 3 cups of hot water into the larger pan, filling it about halfway up the sides of the 8×8-inch dish. Be careful not to splash water into the cheesecake batter.
• Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake at 325°F (163°C) for 42-45 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when the pan is gently shaken.
• Cool in Oven: Turn off the oven. Let the cheesecake rest in the warm oven with the door closed for 10 minutes. Then, crack open the oven door slightly and let it cool for another hour.

4. Chill:

• Remove the cheesecake (still in its 8×8 dish) from the water bath. Let it cool completely on a wire rack at room temperature.
• Once cooled, cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.

5. Prepare the Crème Brûlée Topping:

• Cut Cheesecake: Cut the chilled cheesecake into squares (e.g., 12 bars).
• Sprinkle Sugar: Sprinkle each square evenly with a layer of the remaining 6 tablespoons of granulated sugar (about 1/2 tablespoon per bar).
• Caramelize Sugar: Using a culinary torch, move the flame continuously over the sugar on each bar until it melts, caramelizes, and turns into a smooth, golden-brown, hardened surface. Work quickly and carefully.
• Cool Topping: Allow the caramelized topping to cool and harden for a few minutes before serving.

6. Garnish and Serve (Optional):

• Pipe or spoon a small dollop of whipped cream over each cheesecake bar.
• Top with a fresh raspberry and garnish with mint leaves, if desired.
• Serve chilled.