Brown the butter in a saucepan over medium heat for about 5 minutes until golden brown.

Make the crust by mixing ground pecans, cookie crumbs, and powdered sugar, then combine with cooled browned butter and press into a cake pan.

Prepare the filling by beating cream cheese, brown sugar, and salt until smooth, then gradually mix in browned butter, sour cream, and eggs.

Bake the cheesecake over a water bath at 325°F for about 60 minutes until edges are set.

Cool in the oven with the door ajar for an hour, then refrigerate for at least 8 hours.

Make whipped cream by whipping heavy cream with brown sugar, vanilla extract, and salt until peaks form.

Serve the cheesecake chilled, topped with whipped cream and optional caramel sauce.