1. In a small saucepan, melt 1 cup of butter over medium heat. Stir frequently until golden brown and nutty-smelling, about 5–7 minutes. Remove from heat and transfer to a bowl to cool. Use 1/2 cup for the filling and reserve the rest for the topping.

2. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter in a bowl. Press into a 9-inch springform pan. Bake for 8–10 minutes, then cool.

3. In a stand mixer or large bowl, beat cream cheese until smooth. Add granulated sugar and mix well. Then add sour cream, vanilla, and salt. Mix in eggs one at a time on low speed. Gently fold in cooled brown butter until combined.

4. Pour the batter over the crust and smooth the top. Optional: place the pan in a water bath. Bake for 55–65 minutes until the edges are set and center slightly jiggles. Turn off the oven and leave the door ajar for 1 hour.

5. Let the cheesecake cool fully on a wire rack, then refrigerate for at least 4 hours or overnight.

6. In a saucepan, add the remaining 1/2 cup brown butter. Stir in pecans, brown sugar, cinnamon, and salt. Cook for 2–3 minutes until bubbly. Let cool slightly.

7. Spoon the pecan topping over the cheesecake.

8. Drizzle caramel sauce over the top before serving, if desired.