Bake the Buttery Graham Crust: Preheat oven to 325°F (165°C). In a bowl, mix crushed graham cracker crumbs, sugar, and melted butter until evenly moistened like wet sand. Press firmly across bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until set. Cool completely on a wire rack.

Beat Cream Cheese & Sugar Smooth: In a stand mixer fitted with paddle attachment (or electric hand mixer on low speed), beat softened cream cheese, sugar, and flour for 2 minutes on low until completely smooth and lump-free. Scrape sides and bottom of bowl.

Infuse Vanilla & Tangy Sour Cream: Add sour cream, scraped vanilla bean caviar, lemon juice, lemon zest, and sea salt. Beat on low speed for 1 minute until incorporated and luxurious.

Gently Incorporate Eggs (Zero Air Rule): Add room-temperature eggs and egg yolk one at a time, mixing on lowest speed just until each egg disappears. Do not overmix or whip air into the batter! Pour batter over cooled graham crust and smooth the top with a spatula.

Water Bath Bake & Gradual Oven Cool: Wrap bottom and outer sides of the springform pan in three layers of heavy-duty foil. Place pan inside a large roasting pan and pour boiling water into the roasting pan until 1 inch up the sides. Bake at 325°F (165°C) for 1 hour 15 minutes until edges are set but center has a gentle, subtle jiggle. Turn oven off, crack oven door open 1 inch with a wooden spoon, and leave cheesecake inside for 1 hour to cool gradually with zero thermal shock.

Chill & Crown with Berry Compote: Remove from water bath, discard foil, and chill in refrigerator for at least 6 hours (preferably overnight). Before serving, simmer strawberries, raspberries, sugar, and lemon juice for 5 minutes, stir in cornstarch slurry, and simmer 1 minute until thickened and glossy. Spoon cool compote over chilled cheesecake and slice with a warm knife!