Creating Vanilla Bean Brown Butter Cheesecake is straightforward if you follow these steps:

1. Preheat your oven: Set your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.

2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Mix until the crumbs are evenly moistened.

3. Press the crust: Firmly press the crumb mixture into the bottom of the prepared springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

4. Prepare the brown butter: In a small saucepan, melt the unsalted butter over medium heat. Stir constantly until it turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

5. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

6. Add sugar and sour cream: Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.

7. Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

8. Add remaining ingredients: Stir in the heavy cream, vanilla extract, vanilla bean seeds, and cooled brown butter. Mix until everything is combined and smooth.

9. Pour the filling: Carefully pour the cheesecake filling over the cooled crust in the springform pan.

10. Bake: Place the springform pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly.

11. Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake inside for 1 hour. This helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool to room temperature.

12. Chill: Refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set completely.