Heat oven to 325°F (160°C). Stir graham cracker crumbs, 3 tbsp sugar, and melted butter. Press into a 9-inch springform pan and bake 10 minutes. Cool on a rack.

Beat cream cheese and 1 cup sugar until smooth. Mix in eggs and yolks one at a time on low, then blend in heavy cream, vanilla, and salt until uniform.

Wrap springform pan in a double layer of foil, set in a roasting pan, and fill with batter. Pour boiling water halfway up the pan sides and bake 60 to 75 minutes until edges are set and the center jiggles slightly.

Turn off the oven, crack the door open, and cool the cheesecake inside for 1 hour. Remove from water bath, cool fully on a rack, then chill at least 6 hours or overnight.

Loosen the cheesecake from the pan and remove the ring. Sprinkle superfine sugar evenly over the top, then torch in small circles until melted and amber. Let the caramel set 1 minute, slice, and serve.