Step 1: Prepare the Browned Butter
• Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Remove from heat and let it cool slightly.

Step 2: Make the Pecan Crust
• Preheat your oven to 350°F (175°C).
• Mix the pecan halves, graham cracker crumbs, sugar, and melted butter in a bowl.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes, then let it cool.

Step 3: Make the Cheesecake Filling
• Beat the softened cream cheese until smooth and creamy.
• Add sugar and vanilla extract; mix until well combined.
• Add the eggs one at a time, mixing on low after each addition (do not overmix).
• Fold in the sour cream, heavy cream, and cooled browned butter until smooth.

Step 4: Bake the Cheesecake
• Pour the filling over the cooled crust.
• Bake for 60–70 minutes, until the center is set but slightly jiggly.
• Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
• Remove and cool completely, then refrigerate for at least 4 hours or overnight.

Step 5: Prepare the Topping
• Toast the pecan halves in a dry skillet over medium heat for 5–7 minutes.
• Once the cheesecake is chilled, add the toasted pecans on top.
• Drizzle with maple syrup if desired.