Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan with unsalted butter or line with parchment paper.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until resembling wet sand.

Press the crumb mixture evenly into the bottom of the springform pan and refrigerate while preparing the filling.

Using a hand mixer, beat softened cream cheese until smooth and creamy, about 2-3 minutes.

Add granulated sugar to the cream cheese and mix until well combined. Then, add flour and mix until incorporated.

Incorporate vanilla bean paste and vanilla extract into the mixture and beat until smooth.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

Stir in sour cream and lemon juice until the mixture is smooth.

Melt unsalted butter over medium heat until golden brown and fragrant. Let cool slightly.

Drizzle the brown butter into the cheesecake batter while gently mixing to combine.

Pour the cheesecake filling into the prepared crust, tapping the pan gently to remove air bubbles.

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

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

Cool the cheesecake at room temperature for about 30 minutes.

Loosely cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Release the cheesecake from the springform pan and transfer to a serving platter. Slice with a clean knife.