Preheat the oven to 325°F (160°C). Grease the springform pan with cooking spray or butter.

In a mixing bowl, combine the graham cracker crumbs, brown butter, sugar, and salt. Mix until well combined and crumbly.

Press the crust mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Gradually add the sugar, and continue to beat until combined. Add sour cream and mix until smooth.

Add the eggs one at a time, beating well after each addition. Then, add flour, vanilla bean paste (or seeds), vanilla extract, and salt. Mix until just combined.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula.

Place the springform pan inside a larger baking pan, and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.

Bake the cheesecake in the oven for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath, and then refrigerate for at least 4 hours, or overnight, until fully chilled and set.

Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve topped with whipped cream and your choice of shaved chocolate or fresh berries if desired.