1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Melt the butter in a saucepan over medium heat and cook until golden brown and nutty, then set aside to cool slightly.

3. In a bowl, mix the graham cracker crumbs, 1/4 cup brown sugar, salt, and 6 tablespoons of the browned butter until combined.

4. Press the crust mixture firmly into the bottom of the springform pan and bake for 8 to 10 minutes, then cool.

5. In a large bowl, beat the cream cheese until smooth.

6. Add the granulated sugar and mix until creamy.

7. Blend in the sour cream, 2 tablespoons of the browned butter, 1 teaspoon vanilla extract, and cinnamon.

8. Add the eggs one at a time, mixing on low speed just until combined.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 55 to 70 minutes until the edges are set and the center still jiggles slightly.

11. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

12. Remove the cheesecake and cool completely, then refrigerate for at least 6 hours or overnight.

13. In a small saucepan, combine the pecans, remaining browned butter, 1/3 cup brown sugar, heavy cream, 1/2 teaspoon vanilla extract, and pinch of salt.

14. Cook over medium heat for 1 to 2 minutes until glossy and slightly thickened.

15. Let the topping cool a bit, then spoon it over the chilled cheesecake.

16. Drizzle with caramel sauce before slicing and serving.