Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for 5-7 minutes, stirring occasionally until fragrant and golden brown.

In a saucepan over medium heat, melt unsalted butter while stirring constantly until it turns golden brown and has a nutty aroma, about 4-5 minutes.

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press into the bottom of a springform pan. Bake at 325°F (160°C) for 8-10 minutes until golden.

Beat cream cheese and granulated sugar until smooth. Gradually incorporate eggs, sour cream, vanilla extract, and browned butter until just combined.

Wrap the springform pan with aluminum foil to prevent leaks. Place in a larger baking dish and add hot water to reach halfway up the sides of the pan.

Bake at 325°F (160°C) for about 1 hour or until the edges are set and the center jiggles slightly.

Turn off the oven and crack the door; cool cheesecake in the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

Dollop whipped cream over cheesecake and sprinkle with reserved toasted pecans before slicing and serving.