Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
4. Add the sour cream and the seeds from the vanilla bean to the cream cheese mixture. Mix well until fully incorporated.
5. Add the eggs one at a time, mixing well after each addition to maintain a smooth batter.
6. Gently fold in the all-purpose flour until just combined, being careful not to overmix.
7. Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to maintain creaminess.
9. Remove from the oven and allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
10. Before serving, whip the heavy cream in a chilled bowl until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
11. Slice and serve the Vanilla Bean Cheesecake chilled. Enjoy the creamy, luscious experience!