Here in Massachusetts, we have a great local chain restaurant called Not Your Average Joe's. Over the years, their desserts have been hit or miss, though with more hits than misses. One of the biggest hits is their crème brulée cheesecake. Standard (but very well executed) cheesecake meets the thin, crisp sugary topping of a crème brulée. Why did no one ever think of this before? (Okay, someone probably did, but this is the first I've heard of it.)
The reason this works so well is that the basic cheesecake at NYAJ's is excellent. The graham cracker crust complements a creamy, flavorful cake. The bruléed top just adds a little extra texture and flavor, without overwhelming the cream cheese taste.