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Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper.
Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.
Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. Bake for 8 minutes. Once baked, remove and let cool.
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes.
Add the sour cream, and beat together until combined. Scrape down the bowl and add the seeds from the vanilla bean and salt and mix until combined.
Lastly, add the eggs and beat until combined. Don't over mix.
Pour the batter into the prepared pan and bake for 30-40 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center.
Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.
Once chilled, top with your desired toppings.