Preheat your oven to 325ºF (160ºC). In a mixing bowl, combine graham cracker crumbs and brown sugar, then stir in melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8” or 9” springform pan. Bake for 10 minutes, then cool completely.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add granulated sugar and vanilla bean seeds, mixing until combined. Stir in sour cream until fluffy, then add eggs one at a time, mixing gently. Pour this batter over the cooled crust.

Prepare a water bath by placing the springform pan in a larger pan filled with hot water halfway up the sides of the cheesecake pan. Bake for 60-75 minutes, or until the edges are set but the center jiggles slightly.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour. After an hour, let it cool on a wire rack for about 30 minutes before refrigerating for at least 6 hours or overnight.

When ready to serve, sprinkle a thin layer of granulated sugar over the top of the cheesecake.

Using a kitchen torch, caramelize the sugar layer by moving the flame back and forth until golden brown. Allow it to cool for a few minutes before slicing.