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

In a mixing bowl, combine graham cracker crumbs, cooled browned butter, granulated sugar, and salt until it resembles wet sand.

Press the crust mixture into the bottom of the pan and bake for 8-10 minutes. Allow it to cool completely.

In a saucepan, melt the unsalted butter until it turns golden-brown and releases a nutty aroma.

Beat the softened cream cheese with an electric mixer until smooth, then add granulated sugar and mix until combined.

Incorporate sour cream, vanilla extract, and the cooled browned butter, mixing until smooth.

Add eggs one at a time, mixing gently after each addition, until just combined.

Fold in toasted pecans and flour using a spatula.

Pour the filling into the cooled crust, smoothing the top.

Bake for 50-60 minutes until slightly jiggly in the center, then cool in the oven for 1 hour.

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

Before serving, toast additional pecans and top the cheesecake with them and caramel sauce if desired.