Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes until lightly golden, then let it cool completely.

In a medium saucepan, melt unsalted butter over medium heat, stirring occasionally until it turns a deep golden brown, about 5-7 minutes. Allow to cool slightly.

In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add the vanilla bean paste and mix until combined.

Add in the large eggs, one at a time, mixing on low speed until just blended after each addition.

Carefully mix in the sour cream and cooled browned butter until smooth and homogenous.

Pour the creamy filling into the cooled crust and smooth the top. Bake at 325°F (160°C) for 55-65 minutes, until the edges are set but the center jiggles slightly.

Once baking is complete, turn off the oven and let the cheesecake cool inside for an hour. After that, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.