Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired.

1. Prepare the crust.Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl. Stir until the mixture resembles damp sand. Press firmly into the bottom of the prepared pan, creating an even layer. Bake for 8–10 minutes, then set aside to cool slightly.
2. Brown the butter.Place the 3/4 cup of butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, and develops golden-brown flecks with a nutty aroma. Remove it from the heat immediately to prevent burning. Let it cool until just warm but still liquid.
3. Mix the cheesecake filling.Beat the softened cream cheese, granulated sugar, and brown sugar in a large bowl until smooth and creamy. Add the cooled browned butter and mix until fully incorporated.
4. Add the remaining ingredients.Mix in the eggs one at a time on low speed. Add the sour cream, flour, vanilla extract, and salt, stirring just until combined. Fold in the chopped toasted pecans without overmixing.
5. Fill the pan.Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles.
6. Bake the cheesecake.Place the springform pan on a baking sheet and bake for 55–70 minutes. The edges should look set, while the center should still have a slight wobble. Turn off the oven, crack the door open, and let the cheesecake rest inside for about 30 minutes.
7. Cool and chill.Remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight, so the filling can firm up completely.
8. Make the pecan topping.Melt the remaining 4 tablespoons of butter in a saucepan over medium-low heat. Stir in the brown sugar, heavy cream, vanilla, and salt. Cook for 2–3 minutes until glossy, then add the pecans and stir to coat. Let the topping cool slightly until thickened.
9. Decorate and serve.Carefully release the cheesecake from the springform pan. Spoon the pecan topping over the chilled cheesecake, spreading it gently toward the edges. Slice with a warm, clean knife and serve.