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

In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt until well blended. Firmly press into the bottom of the prepared pan.

In a large bowl, beat softened cream cheese until smooth. Gradually add sugar until fully incorporated.

Stir in vanilla extract and scraped vanilla bean seeds into the cream cheese mixture.

Add eggs one by one, mixing on low speed until incorporated before adding the next.

Fold in sour cream and heavy cream gently, ensuring they are evenly distributed.

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

Pour the cheesecake batter into the prepared crust and smooth the top before baking for 50-60 minutes.

Once baked, turn off the oven and crack the door slightly. Cool in the oven for about 1 hour.

Transfer to room temperature, cover, and refrigerate for at least 4 hours, or overnight.