Preparation Steps

• Preheat the oven to 350°F (175°C). Crush the butter biscuits and mix with melted unsalted butter until resembling wet sand. Press into a 9-inch springform pan and bake for 10 minutes until slightly golden.
• In a bowl, mix cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy. Gradually add eggs, mixing just until incorporated to maintain light texture.
• Pour the filling over the cooled crust. Place the springform pan in a larger baking dish filled with hot water and bake for 50-60 minutes until edges are set with a slight jiggle in the center.
• Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Move it to room temperature for another hour, then refrigerate for at least 4 hours.
• Sprinkle granulated sugar over the top of the cheesecake and caramelize with a kitchen torch or under a broiler for 2-3 minutes until bubbly and golden.
• Let the topping cool slightly before slicing. Serve immediately, ensuring to cut through the caramelized layer.