Preheat your oven to 325°F (163°C).

Grease the bottom and sides of your springform pan with butter or line it with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted unsalted butter, and mix until well coated. Press firmly into the bottom of the springform pan.

Chill the crust for about 15–20 minutes in the refrigerator.

Beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add sugar and flour, mixing until there are no lumps.

Add the vanilla bean paste and mix until fully incorporated.

Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next.

Gently add the sour cream and lemon juice, blending until smooth.

Melt the unsalted butter in a saucepan, cooking until it turns golden brown, about 5-7 minutes. Let it cool slightly.

Slowly drizzle the cooled browned butter into the cheesecake batter while mixing on low speed.

Pour the cheesecake filling into the chilled crust, spreading it evenly with a spatula.

Bake for 55-60 minutes, until the edges are set and the center jiggles slightly.

Cool inside the oven with the door ajar for about 1 hour.

Once at room temperature, refrigerate for a minimum of 4 hours, ideally overnight.

Run a knife around the edges of the pan before removing the springform. Slice and serve.