Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.

Bake the Cheesecake

Pour the cheesecake batter over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Chill the Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, sprinkle the top with sugar and use a kitchen torch to caramelize the sugar until golden brown.

Strawberry Compote

Prepare the Compote

In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the strawberries have released their juices and the mixture has thickened slightly. Remove from heat and let cool.

Whipped Cream

Make the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.