Prepare Spring form pan before starting recipe. Grease and line a 9 inch springform pan with butter and parchment paper.
Cover the outside of the springform pan with heavy duty aluminum foil folding it around the top edges of the pan.
Preheat the oven to 325 degrees.
Make the crust
Make the graham cracker crust by mixing the sugar, melted butter and 1 tablespoon vanilla bean paste into the graham cracker crumbs.
Press the mixture into the bottom of the spring foam pan and press a little up the sides. Smoothing and pressing the crumbs with the back of a spoon.
Mix the cheesecake filling
In a large bowl cream the sugar into the softened cream cheese. Beat for 2 minutes scraping the bowl after 1 minute.
Beat the sour cream, heavy cream and 2 tablespoons vanilla paste into the sugar and cream cheese.
Add the eggs and yolk one at a time. Beating well in between each addition. Beat in the vanilla extract.
Place the springform pan into a large roasting pan. Pour the cheesecake filling into the prepared pan.
Pour enough boiling water into the bottom of the roasting pan to fill up to about the middle of the springform pan. (This is why you need to wrap the pan in aluminum foil.)
Carefully place the pan into the center of the preheated oven.
Bake
Carefully place pan in a 325 degree pre heated oven.
Bake for 80 minutes or until a toothpick inserted into the center comes out clean.
Cool
Cool the cheesecake to room temperature. Refrigerate the cheesecake over night before slicing and serving.
Recipe Expert Tips
Use full fat cream cheese, sour cream and heavy cream for the best flavor.
Use pure vanilla extract and paste for the best vanilla flavor.
Do not increase the amount of vanilla extract if you do not have any vanilla paste. Just leave out the paste.
You can also make your own vanilla extract. Homemade vanilla extract has double or more vanilla flavor.
Chill the cheesecake for at least 12 hours before slicing to prevent the cake from crumbling while slicing.