Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray.

Combine graham cracker crumbs, melted unsalted butter, granulated sugar, and salt in a bowl and mix until moistened.

Press the mixture firmly into the bottom of the prepared springform pan.

Beat softened cream cheese in a large bowl until smooth, then gradually add sugar, mixing well.

Add vanilla extract and vanilla bean seeds, mixing until combined. Add eggs one at a time on low speed.

Fold in sour cream and heavy cream until blended.

Melt unsalted butter in a saucepan until golden brown and nutty, then let cool slightly before folding into the batter.

Pour the batter over the crust and bake for 50-60 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours, ideally overnight.