Vanilla Bean Cheesecake

In a large bowl, mix 1/3 cup of granulated sugar, 1/2 cup of melted butter and a pinch of your favorite warm spice in with the graham cracker crumbs until everything is evenly distributed

Lightly grease a deep 9" or 10" springform pan or an 11" cast iron skillet, transfer the graham cracker mixture into the pan and press out evenly throughout the bottom and sides being sure to keep the sides as thick as the bottom

Pre-bake the crust for 9 minutes in a 350 degree oven and then transfer onto a heat proof surface to cool while you make the cheesecake filling

Bring a teapot or large saucepan of water to a boil

In a large bowl, beat 24 ounces of room temperature cream cheese with 3/4 cup of sour cream and a cup of granulated sugar until smooth and creamy

Slice 1-2 vanilla bean pods in half and scrape out the seeds, add the seeds, a teaspoon of vanilla extract and 2 teaspoons of citrus juice and mix until fully combined

Add the eggs, one at a time, mixing until they are just incorporated to avoid over mixing this filling

Transfer the filling into the cooled crust and use a rubber spatula to smooth the filling evenly throughout the crust

Immediately pour several inches of boiling water into the baking dish on the bottom rack and close the oven door as quickly as possible

Bake the cheesecake for 55-65 minutes or until the outer edges look lightly puffed and set and the very center is still just a little bit jiggly

Allow the cheesecake to cool in the oven for 1 hour

After the hour, transfer the cheesecake out of the oven and let it continue to cool at room temperature for another hour before covering with foil and chilling in the refrigerator for 4 hours or overnight