Classic Vanilla Bean Cheesecake

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it covers the bottom and sides completely to prevent water from seeping in during baking.
2. Make the crust
   In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
3. Prepare the filling
   In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add sour cream, vanilla extract, and vanilla bean seeds. Beat on medium speed until combined. Add eggs one at a time, beating on low speed after each addition just until combined. Add salt and flour and beat on low until just combined. Do not overmix.
4. Bake the cheesecake
   Pour the cheesecake batter into the cooled crust. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath method). Carefully transfer to the oven and bake for 55-70 minutes or until the center is almost set but still slightly jiggly.
5. Cool gradually
   Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and from the water bath, then let cool completely at room temperature. Once completely cool, cover and refrigerate for at least 6 hours, preferably overnight.
6. Prepare topping
   When ready to serve, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe decoratively on top of the chilled cheesecake if desired.