Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven.
With an electric mixer, beat cream cheese together until smooth, 1-2 minutes.
Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times. Mixture should be completely smooth with no lumps.
Add eggs one at a time, mixing after each. Add heavy cream and mix until combined. Scrape down bowl as needed when adding eggs and cream.
Pour filling into cooled graham cracker crust and prepare for water bath (see Notes).
Set springform pan inside large roasting pan and place in oven. Fill roasting pan with hot water 1-2 inches up the sides of the springform pan.
Bake for 1 hour 45 minutes to 2 hours, until edges are set but center 2-3 inches wobble slightly when gently shaken. Top should be light golden brown (if yours browns too quickly, cover with foil while baking) and an instant thermometer inserted into the center reads about 155°F. Do not over bake!
Turn oven off and crack the door open. Let cheesecake cool in oven for 1 hour.
Transfer to a cooling rack on the counter and cool for another hour. Then transfer to fridge and chill for 4-8 hours or overnight (recommended).
Serve with desired toppings. Store leftovers in the fridge.