Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
2. Step
In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
3. Step
Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
4. Step
Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
5. Step
Once cool, line the sides of the springform pan with parchment paper.
6. Step
In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
7. Step
Add the heavy cream and beat to incorporate.
8. Step
Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
9. Step
Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
10. Step
Pour the cream cheese mixture into the cooled crust.
11. Step
Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
12. Step
Gently transfer the baking dish to the oven and bake for 1 hour.
13. Step
Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
14. Step
Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
15. Step
Cover the pan with plastic wrap and transfer to the refrigerator overnight.
16. Step
Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
17. Step
Top with fresh berries, if desired.
18. Step
Dip a knife into hot water for clean slices, then slice and serve.
