Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt. Press the mixture into the bottom of the springform pan.

Beat the softened cream cheese using an electric mixer until smooth. Gradually add the granulated sugar until fully incorporated.

Incorporate vanilla extract and the scraped seeds from a vanilla bean into the cream cheese mixture. Add the eggs one at a time, mixing on low speed after each addition.

Fold in the sour cream and heavy cream gently until smooth.

In a small saucepan, melt unsalted butter over medium heat until it turns golden brown. Let it cool slightly before folding into the cheesecake filling.

Pour the cheesecake batter over the crust and smooth the top. Bake for approximately 50-60 minutes until the edges are set.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Once at room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.