Prepare the crust by mixing graham cracker crumbs with granulated sugar, then add melted unsalted butter and press into a 9-inch springform pan. Refrigerate.

Brown the butter in a saucepan over medium heat, stirring until it develops a golden color and nutty aroma, about 5-7 minutes. Allow to cool.

In a mixing bowl, beat cream cheese until smooth, add sugar and mix, then add eggs one at a time, followed by heavy cream and browned butter, mixing until silky.

Fold in toasted pecans gently with a spatula, ensuring it’s evenly distributed.

Bake the cheesecake in a preheated oven at 325°F for about 70 minutes, then turn off the oven and let it cool inside to prevent cracking.

After cooling, cover and refrigerate for at least 4 hours, preferably overnight, before serving.