Preheat your oven to 325°F. Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.

In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the brown sugar and vanilla bean paste, mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Stir in the sour cream, vanilla extract, and salt until smooth. Gently fold in the browned butter until fully incorporated.

Pour the cheesecake batter over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.