Crust

1. Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside.
2. In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up the sides of the prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/163C.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 2 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed.
2. On a cutting board with a small knife slice the vanilla bean in half then use the back of the knife to scrape the vanilla beans out of the pod. Add the heavy cream and vanilla beans to the cream cheese mixture, mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
3. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into prepared pan. Place the 9-inch springform pan in a 10-inch cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
4. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F. If you make a small hole that is fine since we are covering the top of the cheesecake with the torched sugar.
5. Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours. 
6. Once you are ready to serve the cheesecake sprinkle 2-3 tablespoons of sugar on top of the cheesecake in an even layer. Use a kitchen torch to torch/burn the sugar on top, keep the torch 2-3 inches away from the sugar and watch it melt until golden brown, be careful you don't want to fully burn it. Once all the sugar is browned put the cheesecake back in the refrigerator to chill up for five minutes. Serve with berries immediately. Store leftovers in the refrigerator in an airtight container for up to 5 days.