Vanilla Bean Cheesecake

Preheat oven to 350° F.

Combine the sour cream, vanilla and sugar in a bowl and mix well. Place in the refrigerator until ready to use.In the bowl of a food processor fitted with a steel blade, combine the crumbs and sugar. Pulse several short bursts. Pour the crumb mixture into a bowl and work in the butter. and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until firm and slightly brown. Remove from oven and cool.

In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs one at a time, beating well after each egg. Add the heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape the seeds and meat from inside the bean and add to the batter.Add the vanilla pod to a jar of sugar to give it a nice vanilla flavor. Pour the batter into the pan and place in the middle of the oven .Bake until set,about 55-70 minutes.The last 10 minutes of baking, spread the sour cream topping over the cake.Return to oven and finish baking. If the center of the cake jiggles and is a little soft thats ok.It will firm up when chilled. Remove from the oven, loosen the outer ring and let cool in the pan.

Refrigerate the cake, for about 6 hours, then remove the outer ring. Garnish with an orchid for a nice presentation.