In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously until the butter turns a rich amber color and develops a nutty aroma, about 5–7 minutes. Remove from heat and allow it to cool slightly before using.

In a mixing bowl, combine 1.5 cups of cookie crumbs, 0.5 cup of ground pecans, and 2 tablespoons of powdered sugar. Pour in 0.5 cup of the prepared brown butter and mix until well coated. Press this mixture into the bottom and up the sides of an 8 or 9-inch cake pan. Bake at 350°F for 10 minutes, then lower the temperature to 325°F.

In a large mixing bowl, beat 16 ounces of softened cream cheese and 1 cup of brown sugar until smooth and creamy. Add a pinch of salt, 0.5 cup of the reserved brown butter, and the seeds from one vanilla bean. Mix until fully incorporated.

Gradually blend in 0.5 cup of sour cream and then add 3 large eggs, one at a time, mixing gently on low speed just until combined. Avoid overbeating to prevent cracks.

Carefully pour the filling into the cooled crust and smooth the top with a spatula. Place the pan inside a larger baking dish filled with hot water to create a water bath. Bake for 1 to 1.5 hours at 325°F until the edges are set but the center is slightly jiggly.

Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 30 minutes before transferring to the counter to cool completely. Refrigerate for at least 8 hours.

Whip 1 cup of heavy cream with 2 tablespoons of brown sugar and a splash of vanilla until soft peaks form. Spread the whipped cream generously over the chilled cheesecake before serving.