In a small saucepan, I melt ½ cup butter over medium heat, swirling until it foams and turns golden with a nutty aroma, about 5–7 minutes. I remove it from heat, cool slightly, and set aside for the crust of this creamy vanilla cheesecake.

I combine 1½ cups graham cracker crumbs, 2 tbsp brown sugar, and a pinch of salt in a bowl, then mix in the browned butter until it looks like wet sand. I press this into a 9-inch springform pan, bake at 350°F (175°C) for 8 minutes, and let it cool for a solid base.

In a large bowl, I beat 24 oz softened cream cheese and ¾ cup sugar until smooth, about 2–3 minutes. I add ½ cup sour cream, 2 tbsp flour, and seeds from 1 vanilla bean (or 2 tsp vanilla bean paste), blending until creamy. I mix in 3 eggs one at a time on low speed, then add 1 tsp vanilla extract and 1 tbsp lemon juice (if using) for a flawless velvety vanilla treat.

I wrap the pan in foil, pour the filling over the cooled crust, and smooth the top. I place it in a water bath and bake at 325°F (163°C) for 55–65 minutes, until the edges are set and the center slightly jiggles. I turn off the oven, crack the door, and let it cool inside for 1 hour, then cool completely and chill for at least 4 hours, preferably overnight, for a perfect brown butter dessert.

I unmold the chilled cheesecake and top with whipped cream or fresh berries for a stunning velvety vanilla treat.