Whisk eggs, sugar, and vanilla until mixed.

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

Strain mixture twice through a fine sieve, set aside to cool.

Preheat oven to 350°F and butter the bottom of a 9" springform pan. Wrap 2-3 sheets of aluminum foil around the outside of the pan to keep water out.

Crush Nilla Wafers and melted butter in a food processor until fine crumbs form.

Press crumbs into the pan to form a crust, pushing some up the sides.

Bake for 7-8 minutes. Change oven temperature to 325°F.

In a stand mixer, whisk cream cheese, sugar, and salt for 2-3 minutes until creamy. Scrape bowl to mix well.

Add cooled creme patisserie in 3 parts, whisking slowly for 15-20 seconds each time. Add cornstarch and lemon juice with the last addition. Mix for 15-20 seconds until combined, do not overmix.

Pour cheesecake batter into the pan with the baked crust. Shake and tap the pan to remove air bubbles. Run a skewer through the batter gently.

Place a large tray in the oven and put the cheesecake pan in the middle. Pour 1-2 inches of boiling water into the tray (water bath). Ensure no water gets into the cheesecake pan.

Bake for 80-85 minutes. At 75 minutes, check for doneness. Cheesecake should be jiggly in the middle but firm at the edges.

Remove from oven and let sit at room temperature for 15 minutes. Run a butter knife around the edge between the cheesecake and the pan.

Cool at room temperature for 2-3 hours, then chill in the fridge overnight (uncovered).

The next day, remove the cheesecake from the pan and place it on a serving board.

Sprinkle sugar in thin layers on top of the cheesecake. Use a blowtorch to caramelize the sugar until it melts and turns deep golden.

Serve and enjoy!