Preheat your oven to 350°F (175°C). Prepare your 10-inch springform pan by wrapping the outside in heavy-duty foil.

In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until it resembles wet sand.

Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool while you make the filling. Reduce the oven temperature to 325°F (160°C).

In a large mixing bowl, beat the cream cheese and mascarpone together until smooth and fluffy, about 4 minutes.

Add the sugar, salt, and vanilla bean paste, then beat again for 2–3 minutes until fully incorporated and silky.

Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing at this stage to prevent air bubbles and cracking.

Mix in the sour cream until smooth, then add the heavy cream and stir until the batter is completely velvety and lump-free.

Place your foil-wrapped springform pan in the center of a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 to 2 inches up the sides of the springform pan.

Pour the cheesecake batter into the crust. Smooth the top if needed.

Bake at 325°F (160°C) for 1 hour and 30 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan.

Once done, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually.

Once your cheesecake has cooled in the oven, cover the pan with foil or plastic wrap and refrigerate. Let it chill for at least 6–8 hours, but overnight is ideal.

When you’re ready to serve, gently release the cheesecake from the springform pan and transfer it to a serving plate.