Crush graham crackers finely in a plastic bag.

Combine crushed graham crackers with butter and grated cheese.

Rub together until well-combined and crumbly.

Press the mixture into a cake mold lined with baking paper.

Chill the crust in the refrigerator.

Thinly slice the white rind off the Camembert cheese.

Combine Camembert, cream cheese, and butter in a bowl.

Microwave for 30 seconds to 1 minute, until soft.

Mix the cheeses and butter together until smooth.

Add sugar and egg yolk to the cheese mixture and mix well.

Gradually add warm heavy cream and mix gently without whipping.

Pass the mixture through a sieve to remove air bubbles (optional).

Cool the filling in the refrigerator overnight.

Remove the chilled filling from the refrigerator.

Let it sit at room temperature for a short while.

Stir the filling gently with a rubber spatula and pour into the prepared cake pan.

Mix the topping ingredients together.

Set the topping aside.

Preheat oven to 180C (350F).

Bake the cheesecake for 20 minutes, or until the surface becomes slightly golden brown.

Pour the topping over the cheesecake.

Bake for another 3 minutes.

Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.

Cool completely before wrapping with plastic wrap.

Refrigerate for at least one night, or preferably two days, to mature.

Serve chilled.