Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the bottom and sides lightly.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in the melted unsalted butter and mix until the crumbs are fully coated.

Press this buttery mixture firmly into the bottom of your prepared springform pan, ensuring an even layer. Chill it in the refrigerator while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it's smooth and creamy.

Gradually add granulated sugar, then mix in all-purpose flour and the vanilla bean paste along with vanilla extract, blending until well combined.

With the mixer on low speed, add the eggs one at a time, blending well after each addition.

Stir in the sour cream and fresh lemon juice until the mixture is completely smooth and free of lumps.

In a small saucepan over medium heat, melt the unsalted butter until it turns golden brown and develops a nutty aroma.

Once browned, remove it from heat and let it cool slightly before drizzling it into the cheesecake batter.

Pour the creamy filling into your chilled crust, smoothing the top with a spatula.

Bake in the preheated oven for about 55-60 minutes, until the edges are set but the center still slightly jiggles when nudged.

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly inside for 1 hour.

After an hour, take the cheesecake out of the oven and let it cool to room temperature on the counter.

Once at room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal.