1-First, preheat the oven to 325ºF and prepare a water bath by filling a roasting pan with hot water to reach about 1 to 2 inches up the sides of your springform pan. This helps prevent cracks and ensures the cheesecake cooks evenly, as mentioned in our tips for baking success.

2-Next, process the graham cracker crumbs and mix them with brown sugar and melted butter. Press this mixture firmly into the bottom and slightly up the sides of an 8″ or 9″ springform pan using an 8″ pan might make it taller for a nicer presentation.

3-Bake the crust for 10 minutes, then let it cool while you grease the exposed sides of the pan. In a large bowl, beat the softened cream cheese until it’s creamy, about 3 minutes, and make sure to scrape the bowl often.

4-Add the granulated sugar and vanilla bean seeds, beating them in until smooth. Mix in the sour cream next, followed by adding the eggs one at a time, ensuring each is fully incorporated before adding the next to keep the batter silky.

5-Stir in the vanilla extract and salt briefly without overmixing. Pour the batter over the cooled crust, then wrap the pan in multiple layers of aluminum foil to protect it from water.

6-Place the wrapped pan in the roasting pan with the water bath and bake for 60 to 75 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to enhance texture and prevent cracks.

7-Allow it to cool further at room temperature, then refrigerate with the ring on for at least 6 hours or overnight. Before serving, remove the ring, sprinkle granulated sugar evenly on top, and caramelize it using a kitchen torch on low while moving in circular motions. Let the sugar harden before slicing and enjoying. For those using a fan-forced oven, bake at 300ºF and check after 50 minutes to avoid overcooking.