• Preheat the oven to 325 degrees Fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it with nonstick cooking spray and set it aside.

Crust

• Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ¼ cup melted butter, and a pinch of salt in a medium bowl until it resembles damp sand.
• Pour the crumb mixture into the prepared springform pan and press it evenly into the bottom of the pan. You can use the bottom of a flat glass or a flat measuring cup to press it down evenly. Bake for 10 minutes. Allow to cool completely.

Cheesecake Filling

• Add 4 (8-ounce) packages cream cheese, to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat it for about 1 minute at medium-high speed. Scrape down the sides and bottom of the bowl and beat for about 15 seconds longer.
• Add 1 ½ cups granulated sugar and mix on medium speed until just combined. Scrape the bowl again and mix for 10 seconds.
• Add 8 ounces sour cream and 1 tablespoon vanilla bean paste, or remove the vanilla beans from the center of the pods and add them instead. Beat until just combined.
• Add 5 large eggs one at a time, beating on medium-low speed until combined, about 30 seconds per egg. Scrape the bowl well again. At this point, the batter should be smooth and fairly runny.

Baking the cheesecake

• Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil, going all the way up the sides and crumpling it down around the outside of the top rim. You may use regular foil for this step, but it may take a couple more sheets of foil to ensure water does not get into the bottom of the pan.
• Place the wrapped pan inside a deep roasting pan. You may alternatively use a baking sheet, as long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan and smooth over the top.
• Add hot water to the roasting pan until it is about halfway up the side of the springform pan. Carefully place the pan on a rack in the lower third of the oven.
• Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should have a wobble to it, but it should not be liquid. If it still seems very liquid, give it 15 more minutes and recheck it.
• Once the cheesecake is firm around the edges but the center has a slight wobble, turn the oven off but leave it in for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! Doing this will prevent the cheesecake from cracking, which happens with drastic temperature changes, such as going from the hot oven into the much cooler kitchen. Keeping the oven door closed will allow the cheesecake to cool down slowly as the oven cools down, also continuing the baking process.
• Once the oven and the cheesecake have cooled, remove the roasting pan from the oven, remove the springform pan from the water, and carefully remove the foil lining it. Chill the cheesecake in the fridge for at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Add 2 tablespoons granulated sugar, to the top of the cheesecake and carefully spread it evenly over the entire top.
• Use a small kitchen torch to brulee the sugar until it has become a deep caramel color across the whole top of the cheesecake. Let the cheesecake chill in the refrigerator for 10-15 minutes before slicing with a sharp knife and serving.