1. Brown the butter:
In a small saucepan, melt the butter over medium heat. Stir constantly until it foams, then turns golden and smells nutty (about 4–6 minutes). Remove from heat and cool slightly.

2. Make the crust:
Mix graham crumbs, brown sugar, and salt in a bowl. Add browned butter and stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.

3. Lower oven to 325°F (163°C).

4. Prepare the filling:
Beat cream cheese until smooth and creamy. Add sugar and vanilla bean seeds; beat until well blended. Add eggs one at a time, scraping sides as needed. Stir in sour cream, heavy cream, flour, and salt until just combined — do not overmix.

5. Assemble and bake:
Pour filling over the crust. Tap the pan gently to remove air bubbles. Place pan in a water bath (wrap bottom in foil if using springform). Bake at 325°F for 55–65 minutes, until edges are set and center slightly jiggles.

6. Cool and chill:
Cool cheesecake in oven with door cracked open for 1 hour. Remove, then chill at least 4 hours or overnight.

7. Serve:
Top with whipped cream, a drizzle of brown butter or caramel, or fresh berries.