Preheat your oven to 325°F (163°C).

Grease the sides of a 9-inch springform pan with butter or line it with parchment paper.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted unsalted butter and mix until combined.

Transfer the crumb mixture into the prepared springform pan, pressing it firmly into the bottom. Chill in the refrigerator.

In a large mixing bowl, beat cream cheese until smooth, then gradually add granulated sugar.

Add all-purpose flour, vanilla bean paste, and vanilla extract, stirring until well combined.

Incorporate the eggs one at a time, mixing on low speed after each addition.

Fold in sour cream and lemon juice until just combined.

Brown the butter in a medium saucepan until golden brown and nutty.

Drizzle the cooled brown butter into the cheesecake mixture, stirring gently.

Pour filling over the chilled crust and smooth the top.

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

Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour.

Refrigerate for at least 4 hours, ideally overnight before serving.