Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and browned butter until resembling wet sand. Press this firmly into the bottom of the prepared pan to create a crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until completely incorporated.

Mix in the vanilla extract and sour cream, blending well.

Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

Fold in the toasted and chopped pecans, ground cinnamon, and salt until evenly distributed.

Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.

Place the springform pan in a larger roasting pan and fill the roasters pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 60 to 70 minutes or until the center is set but still has a slight jiggle.

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gently inside for about 1 hour.

Remove from the oven and water bath, and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Slice the chilled cheesecake into even pieces using a sharp knife. For clean cuts, run the knife under hot water and wipe dry.

Top with whipped cream, additional toasted pecans, caramel sauce, or serve plain.