Vanilla Bean Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until crumbs are evenly moistened. Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing filling.
2. Mix the cream cheese base
   In a large bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 3 minutes. Gradually add the 1 1/2 cups sugar and beat until well incorporated, scraping down sides of bowl as needed.
3. Add eggs and vanilla
   Add eggs one at a time, mixing well after each addition. Add vanilla bean seeds and vanilla extract, beating just until incorporated. Add the flour and salt, mixing on low speed until just combined.
4. Incorporate the sour cream
   Fold in the sour cream with a rubber spatula, mixing gently until fully incorporated. Be careful not to overmix at this stage as it can introduce too much air into the batter.
5. Prepare water bath and bake
   Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in. Pour filling into the crust. Place the springform pan in a larger roasting pan and add enough hot water to reach halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
6. Cool properly
   Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from oven and water bath, then run a knife around the edge of the pan to loosen. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.