Place the cheesecake in a water bath and bake in the preheated oven for about 1 hour and 15 minutes, or until set.
Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 30 minutes.
Transfer the cheesecake to the counter to cool completely, then refrigerate for at least 8 hours.
Prepare the Whipped Cream:
In a bowl, whip the heavy cream, vanilla extract (or vanilla bean seeds), salt, and brown sugar until thick and creamy.
Top the chilled cheesecake with the whipped cream before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 1 hour 55 minutes (plus chilling time)
Calories: Approx. 450 kcal per serving | Servings: 12 servings
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