Crust: 1 3/4 c. graham cracker crumbs (about 13 crackers) 1/4 c. light brown sugar, packed 1/2 c. butter, melted
Filling: 2 8-oz. packages cream cheese, softened 10-oz. Wisconsin Brie Cheeseor Les Frères cheese, rind removed and softened 1 c. sugar Seeds from 1 vanilla bean 3 eggs 3/4 c. heavy whipping cream
Crust: Preheat oven to 300° F. Wrap foil around and under removable bottom of 10-inch springform pan. Replace outside ring, unwrap under foil and bring snuggly up around outside sides of pan. In small bowl, mix graham cracker crumbs, brown sugar and butter; press evenly into bottom and up sides of pan. Set in baking pan; set aside.
Filling: Meanwhile, in a large mixing bowl of electric mixer, cream together cream cheese, Brie, sugar and vanilla bean seeds. Add eggs one at a time, mixing until batter is smooth. Add cream on low speed; mix well. Pour batter over crust in pan. Place prepared pan in oven, and pour boiling water into outer baking pan, around cheesecake, to a depth of 1/2-inch. Bake 65 to 75 minutes or until cheesecake is golden on top. Remove cheesecake from water bath. Place on cooling rack; cool 1 hour. Cover loosely and refrigerate at least 4 hours or until thoroughly chilled. To serve, run knife around outside edge of cheesecake; remove outside ring.