Step 1

Preheat oven to 350°F and grease a 9-inch springform pan with nonstick baking spray.

Step 2

Pulse graham crackers in food processor to crumbs (or place in a ziplock bag and crush with a rolling pin). Add butter, sugar, salt, and cinnamon and pulse till combined.

Step 3

Use the underside of a measuring cup to pack graham crackers into prepared pan in an even layer on the bottom and up 1 inch of the sides.

Step 4

Bake for 10 minutes. Let cool completely.

Step 5

Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven.

Step 6

With an electric mixer, beat cream cheese together until smooth, 1-2 minutes.

Step 7

Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times. Mixture should be completely smooth with no lumps.

Step 8

Add eggs one at a time, mixing after each. Add heavy cream and mix until combined. Scrape down bowl as needed when adding eggs and cream.

Step 9

Pour filling into cooled graham cracker crust and prepare for water bath (see Notes).

Step 10

Set springform pan inside large roasting pan and place in oven. Fill roasting pan with hot water 1-2 inches up the sides of the springform pan.

Step 11

Bake for 1 hour 45 minutes to 2 hours, until edges are set but center 2-3 inches wobble slightly when gently shaken. Top should be light golden brown (if yours browns too quickly, cover with foil while baking) and an instant thermometer inserted into the center reads about 155°F. Do not over bake!

Step 12

Turn oven off and crack the door open. Let cheesecake cool in oven for 1 hour.

Step 13

Transfer to a cooling rack on the counter and cool for another hour. Then transfer to fridge and chill for 4-8 hours or overnight (recommended).

Step 14

Serve with desired toppings. Store leftovers in the fridge.