Crust:
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping it tightly with 3 layers of heavy-duty aluminum foil to avoid any leaks.
Pulse the gingersnaps in a food processor to create fine crumbs. Add sugar, salt, and melted butter. Pulse to combine.
Press the mixture into the bottom of the springform pan, using the bottom of a glass to create an even layer.
Bake the crust for 10 minutes at 350°F. Set aside to cool while preparing the cheesecake filling.
Cheesecake:
Lower the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the cream cheese until smooth and creamy (about 4 minutes), scraping down the sides occasionally.
Add sugar, vanilla bean paste, and salt, and continue beating until fully combined and fluffy (about 4 minutes).
In a small pot, heat the heavy cream over medium-low heat until warm but not boiling.
In another bowl, whisk the egg yolks until pale, then slowly add the warm cream while whisking constantly to prevent curdling.
Slowly pour the egg-cream mixture into the cream cheese mixture, beating on low speed until fully combined and smooth.
Pour the batter over the prepared gingersnap crust.
Place the foil-wrapped pan into a larger roasting pan, then carefully fill the roasting pan with hot water, enough to reach halfway up the side of the springform pan.
Bake at 325°F for about 1 hour and 35 minutes, or until the center is mostly set but still slightly jiggly.
Once baked, leave the cheesecake in the oven with the door cracked or let it cool in the water bath for a couple of hours.
Once mostly cool, remove the foil and refrigerate the cheesecake for at least 3 hours or overnight.
Torching the Crème Brûlée Topping:
When ready to serve, sprinkle 2-3 tablespoons of superfine sugar evenly over the top of the cheesecake.
Using a kitchen torch, caramelize the sugar by moving the torch in a circular motion until the sugar bubbles and turns golden brown.
Let the caramelized sugar sit for 1-2 minutes to harden.
Garnish with fresh raspberries and serve immediately.