Preheat your oven to 350°F (175°C). This is crucial for ensuring that your cheesecake bakes evenly. Next, take a 9-inch springform pan and grease it lightly. This will make it easier to release the cheesecake later.

In a bowl, combine the finely crushed graham cracker crumbs with melted butter and dark brown sugar. Mix everything until the crumbs are well-coated. Press this mixture evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to press firmly and create a solid crust.

In a large mixing bowl, beat the softened cream cheese and Creole cream cheese together. Use a hand mixer or a stand mixer with a paddle attachment. Mix until smooth and fluffy. Gradually add granulated sugar, blending until combined.

Mix in the room temperature eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This helps achieve that creamy texture we all love.

Add in the sour cream, vanilla extract, and sea salt. Beat the mixture until smooth. Scrape down the sides of the bowl as needed.

Pour the cream cheese mixture smoothly over the prepared crust. Gently spread it out with a spatula. This ensures the surface is even.

Place the cheesecake in the preheated oven and bake for 50-60 minutes. Look for a slight jiggle in the center. It shouldn’t be watery but should retain some moisture.

Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour. This prevents cracking. Afterward, refrigerate it for at least 4 hours, or overnight if time allows.