1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Brown the butter in a saucepan over medium heat until golden, nutty, and fragrant, then pour it into a bowl and let it cool until warm.

3. Mix graham cracker crumbs, 4 tablespoons browned butter, granulated sugar, and salt until the crumbs look like damp sand.

4. Press the crust mixture firmly into the bottom of the springform pan and bake for 10 minutes, then let it cool.

5. Toast the pecans for 6 to 8 minutes, then chop 3/4 cup for the filling and keep 1 cup for the topping.

6. Beat the cream cheese until smooth, then mix in granulated sugar, brown sugar, cornstarch, vanilla, salt, and the remaining browned butter.

7. Add sour cream and heavy cream, mixing on low speed until smooth.

8. Add the eggs one at a time, mixing gently after each addition just until blended.

9. Fold in the chopped toasted pecans.

10. Wrap the outside of the springform pan with foil and place it in a larger roasting pan.

11. Pour the cheesecake filling over the cooled crust and smooth the top.

12. Add hot water to the roasting pan until it reaches about 1 inch up the side of the springform pan.

13. Bake for 70 to 85 minutes, until the edges are set and the center still has a gentle wobble.

14. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

15. Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.

16. Warm the caramel sauce slightly, stir in the topping pecans, and spoon it over the chilled cheesecake before serving.