Creme Brulee Cheesecake

I got this cheesecake recipe from the Better Homes & Gardens cookbook a long time ago and it is always delicious.  We recently went to Disney World and at Wolfgang Puck's restaurant I had cheesecake for dessert that had a creme brulee top on it, and I have wanted more ever since.  So I combined the recipe I have loved with the idea of the creme brulee topping!

Creme Brulee Cheesecake

1 package graham crackers - crushed (1 sleeve)
1/2 tsp cinnamon
1 stick butter - melted
3 package cream cheese - softened
1 cup sugar
2 T flour
1 tsp vanilla
2 eggs
1 egg yolk
1/4 cup milk
vanilla sugar for topping

For crust, combine graham crackers, cinnamon, and butter. Press into the bottom of a 9" springform pan and about 2" up the sides. Beat cream cheese, sugar, flour and vanilla. Add eggs and yolk, then milk. Beat until creamy. Pour filling into pan.  Put a pan with edges under the springform pan - the butter leaks out and you will have to clean your oven like me if you skip this step.  Bake at 375° for 30-45 minutes, when center is nearly set when shaken. Cool for 15 minutes, then loosen crust from pan with a butter knife. Let cool 30 more minutes, then remove from springform pan. Cover and chill at least 4 hours before serving.  Right before serving, sprinkle with vanilla sugar and use kitchen torch to melt the sugar.