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Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake bars at 325°F (163°C) for 45–50 minutes, or until the center is set and slightly jiggles when you tap the pan.
Turn off the oven and leave the cheesecake bars in the oven for another 1 hour to cool gradually.
Once they have cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight for the best texture.
4. Add the crème brûlée topping:
Before serving, sprinkle an even layer of granulated sugar (about 1/4 cup) over the top of the chilled cheesecake bars.
Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer. Be sure to move the torch back and forth to prevent burning the sugar.
(If you don’t have a kitchen torch, you can place the bars under the broiler for 2–3 minutes. Just be sure to watch closely to prevent burning!)
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