1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8–10 minutes and let cool.

2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sugar and flour, mixing until combined. Incorporate the vanilla extract, Greek yogurt (or sour cream), and vanilla bean seeds, beating until smooth. Add the eggs one at a time, mixing gently after each addition to avoid overmixing.

3. Bake the Cheesecake: Pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the springform pan (a water bath). Bake for 60–70 minutes, or until the edges are firm but the center is slightly jiggly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

4. Prepare the White Chocolate Topping: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the melted and cooled white chocolate, mixing until combined. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the white chocolate mixture.

5. Assemble the Cheesecake: Once the cheesecake is fully chilled, spread the white chocolate topping evenly over the surface using an offset spatula. For a polished look, garnish with fresh berries, vanilla bean seeds, or white chocolate shavings.

6. Serve: Slice with a warm knife for clean cuts and serve chilled. Enjoy the creamy, dreamy layers of this decadent cheesecake.