The Best Vanilla Bean Cheesecake

Gather all of your ingredients to ensure a smooth baking process. (5 minutes)

Split 1 vanilla bean lengthwise using a sharp knife. Scrape the seeds from each half with the flat side of the knife and place them in a bowl. Repeat this process with the second vanilla bean, placing those seeds in a separate bowl. (10 minutes)

Preheat your oven to 350 degrees F (175 degrees C). In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of white sugar. Press this mixture firmly over the bottom and up the sides of a 9-inch springform pan to create the crust. (10 minutes)

In a large bowl, mix together 2 packages of softened cream cheese, sour cream, 1 cup of white sugar, and cornstarch until the sugar is fully dissolved and the mixture is smooth. (10 minutes)

Add the seeds from one vanilla bean, the softened butter, and vanilla extract to the cream cheese mixture. Blend until everything is well combined and smooth. Pour this mixture over the prepared graham cracker crust. (5 minutes)

Bake in the preheated oven for 30 to 35 minutes, or until the top is a light golden tan color. Once baked, set aside to cool completely. (45 minutes)

In a chilled bowl, beat 2 cups of heavy cream with an electric mixer until soft peaks begin to form. Gradually add 1/4 cup of confectioners' sugar, one tablespoon at a time, continuing to beat until stiff peaks form. Place the whipped cream in the refrigerator to keep it chilled. (10 minutes)

Melt the chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to prevent scorching. Once melted, remove from heat and let it cool for about 5 minutes. (15 minutes)

Beat 1 package of softened cream cheese with an electric mixer until light and fluffy. Gradually beat in the melted white chocolate until the mixture is smooth and well combined. Gently fold in the whipped cream. Spread this white chocolate cream over the cooled cheesecake crust. Chill for 1 to 2 hours to allow the flavors to meld and the filling to set slightly. (20 minutes)

In a chilled bowl, beat 1 cup of heavy cream with an electric mixer until soft peaks form. Add the seeds from the second vanilla bean and 1 1/2 tablespoons of confectioners' sugar. Continue beating until stiff peaks form, creating a luscious vanilla-infused whipped cream. (10 minutes)

Spread the vanilla whipped cream evenly over the chilled cheesecake. Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to firm up completely and the flavors to fully develop. (6+ hours)