Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed graham crackers, 1/4 cup of sugar, and melted butter. Stir until resembling wet sand. Press this mixture into the bottom and sides of a 9-inch springform pan. Chill in the refrigerator.

In a stand mixer, beat softened cream cheese on medium speed until smooth and creamy, then add vanilla bean seeds and mix.

Crack the eggs in one at a time with the mixer running, ensuring each is fully blended before adding the next.

Gradually add 1 cup of sugar, mixing until incorporated. Gently mix in sour cream until just blended.

Pour cheesecake mixture over the chilled crust.

Wrap the bottom of the springform pan with heavy-duty foil. Place it in a large roasting dish and fill halfway with hot water.

Reduce oven temperature to 300°F (150°C) and bake for about 1 hour and 30 minutes until the center is set but slightly wobbling.

After baking, turn off the oven and leave the cheesecake inside for an additional hour.

Once cooled to room temperature, refrigerate for at least 8 hours.

Before serving, sprinkle a thin layer of fine sugar over the top and use a kitchen torch to caramelize it until golden.