1. Preheat oven to 325°F and prepare a springform pan with parchment and foil wrap for water bath.

2. Combine graham cracker crumbs, ¼ cup brown sugar, and ¼ cup browned butter. Press into the bottom of the pan and bake for 10 minutes. Cool.

3. Brown the butter in a saucepan over medium heat until golden and nutty. Let cool.

4. Toast pecans in a dry skillet until fragrant. Cool and chop.

5. Beat cream cheese until fluffy, then add ¾ cup brown sugar, sour cream, vanilla, and browned butter. Mix until smooth.

6. Add eggs one at a time, mixing between each. Add heavy cream and cornstarch. Fold in pecans.

7. Pour filling into crust. Place pan in a water bath and bake for 55–70 minutes until center is just set.

8. Cool cheesecake in oven with door slightly open for 1 hour. Then chill in fridge at least 6 hours or overnight.

9. Serve chilled with optional caramel drizzle or whipped cream.

10. Store leftovers in fridge up to 5 days, or freeze wrapped slices for up to 2 months.