Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until evenly moistened. Press into a 9-inch springform pan and bake for 10 minutes. Allow to cool.

In a saucepan, melt 3 tablespoons of unsalted butter over medium heat until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool.

In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer until creamy and smooth, about 2-3 minutes.

Add 1 tablespoon of vanilla bean paste to the cream cheese mixture and mix until well combined.

Add the eggs, one at a time, mixing just until blended after each addition.

Gently fold in the sour cream and browned butter until fully blended and silky smooth.

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

Bake for 55-65 minutes until edges are set and center has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 1 hour. Then, let it cool to room temperature on a wire rack.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.