Vanilla Cheesecake

 

Crust:

1 1/4 Cups Graham Cracker Crumbs (from ten 5 by 2 1/2-inch graham crackers)

1/3 Cup Sugar

4 Tablespoons Unsalted Butter, Melted and Cooled Slightly

    Pinch of Kosher Salt

Filling:

4 Eggs at Room Temperature, Lightly Beaten

1 1/2 Teaspoons Vanilla Extract

          Contents of half of a Vanilla Bean

1/2 Teaspoon Kosher Salt

3 Packages (8 ounces each) Cream Cheese at Room Temperature

1 Cup Sugar

Topping:

3 Cups Sour Cream

1/2 Cup Sugar

1 Teaspoon Vanilla Extract

    Contents of half of a Vanilla Bean

1/4 Teaspoon Kosher Salt

Position the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with vegetable-oil cooking spray.

To Make The Crust:
Mix the graham cracker crumbs, sugar, butter, and kosher salt in a small bowl. Using your fingers, press the mixture evenly into the bottom and one third of the way up the sides of the prepared pan. Bake for 10 minutes. Transfer the pan to a wire rack and let cool, about 15 minutes. Reduce the oven to 325 degrees F.

To Make The Filling:
Combine the eggs, vanilla extract, contents of 1/2 vanilla bean, and kosher salt in a small bowl. Set aside.
In a bowl, beat the cream cheese on low speed until creamy, about one minute. With the mixer running, slowly add the sugar, then stop the mixer and scrape down the sides of the bowl. Continue beating until light and creamy, about 30 seconds. With the mixer running, slowly add the egg mixture in three addictions, scraping down the sides after each addition. Do not overbeat; if too much air is incorporated, the cheesecake will crack. Pour the filling into the cooled crust. Put the pan on a baking sheet and bake until the cheesecake is just barely set in the center (it will still jiggle when moved), 45-55 minutes.

Meanwhile, Make The Topping:
In a bowl, lightly beat the sour cream, sugar, vanilla extract, contents of 1/2 vanilla bean, and kosher salt, about 1 minute on low speed until incorporated. Remove cheesecake from the oven (keep the oven set at 325 degrees F). Spread the topping over the cheesecake and bake for 20 minutes. Transfer the pan to a rack and let cool, then refrigerate for at least 6 hours of preferably overnight before serving.