The most extraordinary Browned Butter Pecan Cheesecake made by browning all butter portions in light-colored saucepan cooling completely measuring portions combining 1 cup graham crumbs 1/2 cup finely processed toasted pecans 3 tbsp packed brown sugar and 5 tbsp cooled brown butter pressing firmly into 9-inch springform pre-baking 8 minutes at 325°F cooling then wrapping springform in 2 to 3 layers foil beating 32 oz room temperature cream cheese silky adding 1 1/4 cups packed brown sugar beaten combined adding 1 cup room temperature sour cream and 1 1/2 tsp vanilla beating smooth on low adding 4 room temperature eggs one at a time just incorporated not overmixing drizzling in 4 tbsp cooled brown butter folding gently pouring over crust placing in roasting pan with hot water halfway baking 325°F 55 to 65 minutes until edges set and center gently jiggles cooling in water bath 1 hour running knife around edge refrigerating minimum 8 hours then cooking remaining brown butter and 3/4 cup brown sugar 2 minutes bubbly adding 1/2 cup heavy cream stirring smooth cooking 2 more minutes adding vanilla and salt cooling to warm stirring in 1 cup toasted pecan halves spooning over chilled cheesecake before serving. A completely perfect baked brown butter toasted pecan graham crust cream cheese sour cream brown sugar caramel pecan topping cheesecake recipe.