• Preheat oven to 350°F. Lightly grease the sides and line the base of a 9-inch round non-stick springform pan with a round of parchment paper.
• Prepare the pan for the water bath. Place a large square of aluminum foil underneath the pan. Gently fold the edges up and around the pan so that the foil comes up to the top of the pan. Repeat once more so there are two sheets of foil to make the springform pan waterproof. Put a piece of parchment paper in between the pans to avoid discoloration. Place the springform pan in a larger roasting pan. If you are not comfortable with a water bath, place a large metal rimmed baking sheet or roasting pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep after you place the cheesecake in the oven.
• Make the crust. Combine flour, brown sugar and salt in a medium bowl so there are no lumps of brown sugar. Stir in melted butter and use your fingertips to combine all ingredients so it forms damp crumbs. Turn the crumbly mixture out into prepared pan and press it down in an even layer, pushing it about 1-inch up the sides to form an edge. Run the back of a spoon across the surface to smooth it out. Bake for 14-16 minutes until slightly puffed and lightly golden. Transfer to a wire rack once it is ready. Reduce oven temperature to 300°F*. See notes below on tips for how to adjust baking temperature and time for different filling consistency.
• Make the filling while the crust is baking. First infuse the cream. Pour cream into a small saucepan. Split the vanilla bean in half lengthwise then run a paring knife along the inside of it to scrape out all of the little black seeds. Add the seeds to the cream or milk and then place the scraped vanilla pod in there too (it also has lots of flavor!) Cover the saucepan and place it over medium-low heat until it just comes to a simmer. Turn off the heat and let it stand, covered, for 10 minutes to infuse.
• Add cream cheese to a large bowl and mix using an electric hand mixer on medium speed until smooth. You can also use a stand mixer with the paddle attachment, or you can use a food processor. Add sugar and mix until silky and smooth. Gently mix in sour cream. Mix in eggs one at a time so each egg is evenly incorporated before adding the next one. Mix on low at this stage to prevent incorporating too much air that can cause cracking as the cheesecake cools.
• Gradually pour in the vanilla-infused cream while mixing until evenly combined. If you're not using the vanilla bean, then this is where you can mix in the vanilla extract or vanilla bean paste.
• Pour the filling slowly over the pre-baked crust and smooth out the surface using a small offset spatula. Gently tap the pan on the counter to release any air bubbles, and then pop the bubbles that come to the surface. Bake for 55-60 minutes until set around the edges and slightly jiggly in the center. The jiggly part should span about 4 inches across in the innermost center of the cheesecake. Turn off the oven and leave it in (with the door still closed) for another 15 minutes. Open the oven door and let it cool in the oven for 10 minutes before transferring to a wire rack to cool completely. The gentle cooking and cooling will help to prevent cracking and create the silkiest texture.
• Transfer the cheesecake to a wire rack and immediately run a small offset spatula around the edges to release the cake from the sides of the pan. This helps relieve tension as the cheesecake cools and contracts to prevent cracking. Let the cheesecake cool for at least 40 minutes on the rack then refrigerate for at least 4 hours, preferably overnight. If making the sour cream topping, let cool on the rack for just 25 minutes then proceed to the next step.
• Make the topping. Prepare this delicious strawberry topping and let cool before spooning it over the cheesecake. Or, make a sour cream topping. Combine sour cream with sugar until smooth then spread it over the cheesecake in a thin layer. Place the cheesecake back in a preheated 350 degree F oven for 8-10 minutes just until the topping looks set - it will lose its sheen and appear matte. Let cool for 30 minutes at room temperature, then refrigerate as directed above before serving.

*NOTE: if you prefer a cheesecake with a golden brown top, bake at 350°F for the first 15 minutes, then lower the temperature to 300°F for another 30 minutes. If you prefer cheesecake that is more set with a dense, slightly drier texture instead of ultra creamy, bake at 325°F all the way in the water bath for the same amount of time directed above.