You could get around the issue of slicing and such by baking individual cheesecakes in ringmolds, and torching them to order.
In terms of a recipe, thats trickier. Yes, you can brulee a cheesecake and call it "creme brulee cheesecake." But cheesecake is very dense. Creme Brulee, on the other hand, is baked until barely set. If you were to bake a traditional creme brulee in a timbale, and un-mold it, it would look like a flan, and once you started torching it, it would begin to "melt."
My point is that, in my opinion, a creme brulee cheesecake should be a combination of the two textures. Softer than a cheesecake, but with enough body to stand on its own. If you can't find a good recipe online, try taking a creme brulee recipe and substituting 75% of the cream with cream cheese, and replace 25% of the yolks with whole eggs (the whites will add more structure). Of course, the recipe will need some tweaking, but that's where I would start.
That said, I'm sure the magic google machine can find a recipe for you if you're willing to do some sifting.