Preheat your oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in later.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

Bake the crust for 10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling, then lower the oven temperature to 325 degrees F (160 degrees C).

In a large bowl, beat the room temperature cream cheese and 1 cup of sugar using an electric mixer on medium speed until perfectly smooth and creamy, about 3 minutes. Scrape down the sides of the bowl to ensure there are no lumps.

Add the sour cream and vanilla bean paste to the cream cheese mixture, beating on low speed just until combined. Add the eggs one at a time, mixing on low speed until just incorporated after each addition to avoid whipping too much air into the batter.

Pour the cheesecake filling over the slightly cooled crust, smoothing the top with a spatula. Place the springform pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325 degrees F (160 degrees C) for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Turn the oven off, crack the oven door open slightly, and let the cheesecake sit in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving with fresh berries or a drizzle of fruit coulis.