Melt the butter and mix it with the graham cracker crumbs and brown sugar.
Press it into a springform pan.
In a mixer, cream the cream cheese for 2-4 minutes.
Add the white sugar and continue mixing until it is fluffy.
Add the heavy whipping cream and mix just until it is combined.
Mix in 1 egg at a time, then add vanilla and mix until smooth.
Pour over crust.
Preheat oven to 350 degrees.
Wrap the bottom of the springform pan in 2 layers of aluminum foil.
Place in a water bath no higher than half way up the pan.
Bake on a low rack until the whole top is brown, 45 minutes-1 hour.
Turn off the oven and crack the door until it is cooled.
Refrigerate overnight.