Mix together crust ingredients and press into the bottom and up the sides (about halfway) of a 9? springform pan. Bake in a preheated 325 degree F oven for about 10 minutes.
Scrape vanilla bean seeds from pods. Add to cream cheese in a large mixing bowl. Beat together until well combined, making sure there are no lumps. Add sour cream, sugar, and flour; mix well. Make sure to scrape the sides and bottom of the bowl well between additions. Beat in eggs just until mixed. Pour into prepared crust.
Bake in a preheated 325 degrees F oven for about 1 hour to 1 hour 15 minutes. Center will jiggle slightly when cheesecake is done. Let cool at room temperature about 10 to 20 minutes, then transfer to the refrigerator to cool completely. Chill for at least 4 hours (preferably overnight) before serving.