Place 110 g biscuit crumbs in a medium bowl. Pour 55 g melted butter over the crumbs and use a silicone spatula to mix thoroughly until every crumb is coated and the mixture holds together when pressed.

Transfer the mixture into a 6-inch cake mold and press firmly and evenly into the bottom. The base should be tightly packed and level. Refrigerate while you prepare the filling.

Place 280 g room-temperature cream cheese in a large mixing bowl. Add 40 g white sugar and stir with a spatula or mix on low speed until completely smooth with no lumps remaining.

Pour 200 g heavy cream (room temperature) into the cream cheese mixture and stir until well combined. Set aside.

Grind 4 g of Earl Grey tea into a fine powder — or, like I do, place the tea leaves in a resealable bag and gently crush them with a rolling pin. Place the tea in a small bowl, pour 60 g hot milk over it, and stir. Let steep for 2 minutes to fully release the tea's aroma and flavor.

Meanwhile, soak 15 g gelatin sheets in cold water until softened, about 5–10 minutes. Remove the gelatin, squeeze out excess water, and add to the warm tea-milk mixture. Stir until the gelatin is completely dissolved with no visible granules.

Slowly pour the tea-gelatin-milk mixture into the cream cheese mixture, stirring continuously until the filling is smooth, glossy, and uniformly combined.

Remove the chilled biscuit base from the refrigerator. Gently pour the Earl Grey filling over the base. Tap the mold lightly on the counter to release any air bubbles. Refrigerate for at least 3 hours, or preferably overnight, until the cheesecake is fully set and firm to the touch.

Once the cheesecake is fully set, remove it from the refrigerator. Sprinkle a thin, even layer of white sugar across the entire surface.

Using a kitchen torch, apply heat in a slow, sweeping motion until the sugar melts, bubbles, and turns a deep amber color.

If you don't have a torch, place the cheesecake under the oven broiler, watching carefully, and remove as soon as the sugar caramelizes.

Serve immediately after torching, or return to the refrigerator briefly to re-chill before serving.