1. Preheat the oven to 325°F (163°C).

2. Prepare a 9-inch springform pan by greasing the bottom and sides with butter or lining it with parchment paper.

3. In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and salt.

4. Add the melted butter to the graham cracker mixture and stir until everything is well combined and the mixture resembles wet sand.

5. Press the crumb mixture evenly into the bottom of the prepared springform pan to form a solid crust layer.

6. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

7. In a large mixing bowl, beat the softened cream cheese on medium speed using an electric mixer until smooth and creamy.

8. Add the granulated sugar and beat again until well combined and smooth.

9. Mix in the flour and continue beating until fully incorporated.

10. Add the vanilla bean paste and vanilla extract to the cream cheese mixture and beat until smooth.

11. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl as necessary.

12. Stir in the sour cream and lemon juice, mixing until smooth and creamy.

13. In a small saucepan over medium heat, melt the butter for the brown butter.

14. Continue cooking the butter, swirling the pan occasionally, until it becomes golden brown and releases a nutty aroma.

15. Remove the brown butter from the heat and let it cool slightly.

16. Slowly drizzle the brown butter into the cheesecake batter while mixing gently to combine.

17. Carefully pour the cheesecake filling into the prepared crust, spreading it evenly with a spatula.

18. Tap the pan gently on the counter to release any air bubbles in the batter.

19. Place the springform pan on a baking sheet to catch any potential drips.

20. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.

21. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.

22. After the hour, remove the cheesecake from the oven and let it cool to room temperature on the counter.

23. Once the cheesecake has reached room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

24. Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.

25. Slice the cheesecake with a sharp knife, wiping the blade clean between each cut for neat slices.

26. Serve the cheesecake chilled and enjoy!