Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.

In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press the mixture into the bottom of the prepared springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well incorporated.

Add the vanilla extract and the scraped seeds from the vanilla bean, mixing until combined.

Add the eggs one at a time, mixing on low speed after each addition. Fold in the sour cream and heavy cream until smooth.

In a small saucepan, melt the butter over medium heat until golden brown. Let cool slightly, then drizzle into the cheesecake batter, folding gently.

Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.