Make the graham cracker cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine the sugar and melted butter until the mixture clumps together. Press the cookie crust along the bottom of a 9 inch springform pan. Bake for 10 minutes.
On low, beat in the sugar until well combined. The cream cheese will look smooth and more glossy. On low beat in the heavy cream, sour cream and vanilla bean paste and salt until smooth and well combined.
On the lowest speed, mix in the eggs and yolk, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs. Pour the creamy vanilla cheesecake filling into the prepared cookie crust.
Bake for 65 - 75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello.After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour.
Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Once completely cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 8 hours.