Preheat the oven to 300°F.
Add the flour, powdered sugar, and salt to a food processor, pulse to combine.
Add the butter and vanilla extract, process until well combined.
Line an 8x8 baking dish with parchment paper. Press the crust into the bottom of the pan in an even layer.
Add the cream cheese to the bowl of a stand mixer, beat on high until starting to look creamy and slightly fluffy, about 3 minutes.
Cut the Brie into chunks. While the mixer is running on medium speed add the chucks a few at a time mixing until the brie is well combined with the cream cheese
Add the sugar and salt, beating until well combined.
Add the eggs and vanilla one at a time, waiting until fully combined before adding more.
Pour over the crust in an even layer.
Bake for 55 minutes or until the center doesn’t slosh when the pan is nudged, but still jiggles a bit (cheesecake will firm up as it cools). Remove from oven and allow to cool to room temperature before adding to the fridge to cool. Cheesecake is best made a day a head of time.