A decadent, silky cheesecake infused with real vanilla bean, set on a buttery graham cracker crust, and topped with a light whipped cream.

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1. Prepare the Crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling:
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs one at a time, mixing just until combined.
7. Stir in sour cream, flour, vanilla bean paste, vanilla extract, and salt until smooth.
3. Bake the Cheesecake:
8. Pour filling over the cooled crust.
9. Place the cheesecake in a water bath (wrap the pan in foil and place in a larger pan filled with an inch of hot water).
10. Bake for 60-70 minutes, until the center is just set.
11. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
12. Refrigerate for at least 4 hours or overnight before serving.
4. Make the Whipped Topping (Optional):
13. Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
14. Spread or pipe onto the cheesecake before serving.