Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until evenly mixed. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat until golden brown, about 5-7 minutes.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla bean paste and blend well.

Incorporate the eggs one at a time, mixing gently after each addition until just combined.

Stir in the cooled brown butter and sour cream until well combined.

Pour the filling over the cooled crust and smooth the surface.

Bake the cheesecake for 55-65 minutes, until the edges are set but the center jiggles.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Let the cheesecake cool to room temperature before refrigerating for at least 4 hours, or overnight.

Once chilled, remove the sides of the springform pan, slice, and serve with fresh berries or caramel.