Vanilla Bean Brown Butter

Ingredients:

Crust

2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup melted unsalted butter

1/2 tsp cinnamon, optional

Brown Butter

1 cup unsalted butter

Filling

4 packages cream cheese, softened

1 1/4 cups sugar

4 large eggs

1 cup sour cream

1/2 cup heavy cream

Prepared brown butter, cooled

Seeds from 2 vanilla beans

2 tsp vanilla extract

1 tbsp cornstarch

1/4 tsp salt

Optional Topping

1 cup heavy whipping cream

2 tbsp powdered sugar

Seeds from 1 vanilla bean

Garnish

White chocolate curls

Caramel drizzle

Whipped cream

Extra vanilla bean specks

Instructions

Preheat oven to 325°F. Grease a 9 inch springform pan and wrap the outside well with foil.

Mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes. Let cool.

Melt the butter in a saucepan over medium heat. Keep cooking and stirring until golden brown specks appear and the butter smells nutty. Remove from heat and let cool for 15 minutes.

Beat cream cheese until smooth. Add sugar, cornstarch, and salt, then mix until creamy. Add eggs one at a time on low speed, mixing gently.

Add sour cream, heavy cream, vanilla bean seeds, vanilla extract, and cooled brown butter. Mix just until smooth and silky.

Pour the filling over the crust and smooth the top. Place the pan in a larger roasting pan and add hot water halfway up the sides.

Bake for 70 to 85 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Cool completely, then refrigerate for at least 6 hours or overnight.

For the topping, beat heavy cream until soft peaks form. Add powdered sugar and vanilla bean seeds, then beat until stiff peaks form.

Decorate with whipped cream, white chocolate curls, caramel drizzle, and extra vanilla bean specks. For clean slices, dip your knife in warm water and wipe between cuts.