- Preheat oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
To make the crust, combine graham cracker crumbs, sugar, and browned butter. Press mixture firmly into the bottom of the pan and bake for 10 minutes. Cool slightly.
- For the filling: Beat cream cheese and sugar until smooth and creamy. Mix in sour cream, vanilla bean seeds, and vanilla extract. Add eggs one at a time, mixing just until incorporated. Stir in the cooled browned butter and pinch of salt. Pour filling over crust and smooth the top. Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour. Refrigerate at least 4 hours or overnight.
- For the topping: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled cheesecake before serving.