Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Add melted unsalted butter and mix until resembling wet sand. Press into the bottom of the prepared pan.

Chill the crust in the refrigerator for about 15 minutes.

Beat the softened cream cheese until smooth and creamy, then gradually add granulated sugar and flour until fully combined.

Incorporate vanilla bean paste, then add eggs one at a time, mixing thoroughly before adding sour cream and lemon juice.

Melt unsalted butter over medium heat until golden brown. Remove from heat and cool slightly before mixing into the batter.

Pour the creamy filling into the chilled crust and gently tap the pan to release any air bubbles.

Bake in the preheated oven for 55-60 minutes, checking for the edges to be set and the center to have a slight jiggle.

Turn off the oven and crack the door open, cooling the cheesecake in the oven for about one hour.

Allow to come to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Remove from the springform pan and slice using a hot knife for clean edges.