Preheat your oven to 325°F (163°C).

Grease a 9-inch springform pan or line with parchment paper.

Combine graham cracker crumbs, granulated sugar, and salt in a bowl. Add melted butter and mix until resembling wet sand. Press into the pan bottom and chill for 15 minutes.

Beat cream cheese until smooth. Gradually add sugar and flour. Stir in vanilla bean paste and extract.

Incorporate eggs one at a time, then blend in sour cream and lemon juice.

Prepare browned butter and allow to cool before mixing it in.

Pour filling over chilled crust. Bake for 55-60 minutes until edges are firm.

Cool in the oven with door ajar for 1 hour, then transfer to chill in the refrigerator for at least 4 hours.

Remove from pan and serve chilled, optionally with toppings.