Vanilla Bean Cheesecake

Cheesecake is another one of my favorite desserts. It comes in so many different varieties. Basic, New York, White chocolate, Fruit topped and swirled the list goes on and on.
This is a recipe for a classic style Cheesecake with a sour cream topping.
Crust
1 1/2 cup Graham cracker crumbs
1/4 cup confectioners sugar
8 TB Butter
1 tsp cinnamon
In medium bowl combine graham cracker crumbs, sugar and cinnamon. Stir in melted butter. Press crumb mixture into 9" spring form pan and chill for 1 hour.

Filling
4 PK cream cheese (2 Pounds)
3 eggs
1/2 cup vanilla sugar or just plain sugar
2 vanilla beans (roe)
1 tsp lemon juice
Preheat oven to 370 degrees
In electric mixer beat cream cheese and eggs one at a time until smooth. Add sugar and the roe from the vanilla beans. (cut bean length wise and scrap out roe with knife use roe for cheesecake and place pod in container to make vanilla sugar).Add lemon juice and gently mix. Pour mixture into prepared crust and bake at 370 degrees for 30 min. The cake should be slightly soft in the middle but hot all the way through. Do not over bake or cake will split. Remove cake from oven and allow to cool.

Topping
1 1/2 cups sour cream
3 TB sugar
1/2 tsp lemon juice
Combine ingredients and spread on cooled cheesecake. Bake at 425 degrees for 6 to 8 minutes. remove and cool to room temperature and then chill in refrigerator for 3 hours.

Strawberry topping
2 Cups fresh strawberries
1 tsp orange juice
1 tsp lemon juice
Fresh strawberries
Combine 2 cups strawberries, orange juice and lemon juice in blender and blend until smooth Add a few drops of water if the sauce is too thick. Drizzle over slice of cheesecake and garnish with fresh strawberries.