Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

In a small saucepan, melt the butter over medium heat. Stir frequently until the butter starts to foam and turns a deep golden brown, about 5 minutes.

Remove from heat and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the brown sugar and mix until fully combined.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla bean paste, sour cream, and salt.

Finally, add the brown butter and mix until fully incorporated.

Pour the cheesecake mixture over the cooled graham cracker crust.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.

After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Once chilled, run a knife around the edges of the cheesecake before removing the springform pan.

Serve topped with whipped cream, fresh berries, or chocolate shavings if desired.