Step 1: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs and brown sugar. Pour in the browned butter and mix until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.

Step 2: Make the Brown Butter**: In a saucepan over medium heat, melt butter and cook until it turns golden brown with a nutty aroma. Set aside to cool.

Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and heavy cream, and beat until creamy. Mix in the vanilla bean seeds (or paste), vanilla extract, and cooled brown butter until fully incorporated.

Step 4: One at a time, add the eggs, beating on low speed just until blended. Avoid overmixing to prevent air bubbles in the batter.

Step 5: Pour the filling over the cooled crust in the springform pan. Place the pan in a water bath by wrapping the bottom with foil and placing it in a larger pan filled with an inch of hot water. Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.

Step 6: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight to set fully.

Step 7: Dust with cocoa powder for an extra touch, slice, and enjoy!