Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden. Remove from the oven and let cool.

Step 2: Brown the Butter
1. In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.

Step 3: Prepare the Cheesecake Filling
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
4. Mix in the sour cream and heavy cream until smooth. Then fold in the chopped pecans and the browned butter.

Step 4: Bake the Cheesecake
1. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Step 5: Chill and Serve
1. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
2. Once chilled, carefully remove the sides of the springform pan. Slice and serve the cheesecake plain or with additional chopped pecans on top.