Graham Cracker Crust:

1. Preheat oven to 325°F.
2. Process graham crackers into fine crumbs using a food processor.
3. Combine crumbs with brown sugar and melted butter.
4. Press the mixture into the bottom of an 8 or 9-inch cheesecake pan.
5. Bake for 10 minutes, then let it cool.

Cheesecake Filling:

1. Grease the sides of the cooled cheesecake pan.
2. Beat cream cheese at medium speed for 3 minutes until creamy.
3. Add granulated sugar and vanilla bean seeds; beat for 2 more minutes.
4. Mix in sour cream and scrape the bowl.
5. Add eggs one at a time, mixing until just incorporated.
6. Add vanilla extract and salt, mix briefly.
7. Pour batter over the baked crust.
8. Wrap the bottom of the pan with foil and place in a larger roasting pan.
9. Add hot water to the roasting pan to create a water bath.
10. Bake at 325°F for 60 to 75 minutes. The center should jiggle slightly while the edges are set.
11. Turn off the oven and leave the cheesecake inside for 1 hour.
12. Cool the cheesecake completely before refrigerating for at least 6 hours.

Caramelized Topping:

1. Remove the cheesecake from the fridge and take off the pan ring.
2. Sprinkle an even layer of sugar on top.
3. Use a kitchen torch on low to caramelize the sugar, moving in a circular motion to avoid burning.
4. Let the caramelized sugar harden before slicing and serving.