Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Mix together the graham cracker crumbs, cooled browned butter, sugar, vanilla, and salt in a bowl until sandy. Press the mixture firmly into the prepared pan.

Bake the crust for 8-10 minutes until lightly golden, then cool completely.

Brown additional butter in a saucepan over medium heat, stirring until golden brown, about 5-7 minutes, then let cool slightly.

Beat the cream cheese until smooth, add the sugar, and mix until fully incorporated.

Blend in sour cream, adding eggs one at a time, then mix in vanilla and browned butter.

Fold in the toasted pecans and flour carefully to maintain the lightness.

Pour the filling into the cooled crust and smooth the top.

Bake the cheesecake for 50-60 minutes until edges are set but center is slightly jiggly.

Turn off the oven and leave the door ajar for 1 hour to cool gradually.

Chill the cheesecake in the refrigerator for at least 3 hours or overnight.

Toast additional pecans in a skillet before serving, then top the cheesecake with these and drizzle with caramel sauce if desired.