Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your springform pan.

In a medium mixing bowl, combine crushed cookies with melted butter until it resembles wet sand. Press into the bottom of the springform pan.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing until fully combined. Mix in eggs, one at a time, then add sour cream and vanilla bean seeds.

Pour the cream cheese filling into the prepared crust and smooth the top.

Bake for about 60 minutes, until edges are firm but the center jiggles slightly.

Cool the cheesecake in the oven with the door cracked open for about an hour, then refrigerate for at least 4 hours or overnight.

Remove from the springform pan and use a warm knife to slice. Garnish as desired.