Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then cool.

In a small saucepan, brown the unsalted butter over medium heat until golden, then cool slightly.

In a large bowl, beat cream cheese and granulated sugar with a hand mixer until silky and smooth. Scrape down the sides as needed.

Add the vanilla bean paste or seeds and blend well. Add eggs one at a time, mixing gently after each addition.

Gently fold in sour cream and brown butter until combined.

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

Bake for 55 to 65 minutes until edges set and center has a slight jiggle. Turn off oven, let cool inside for an hour.

Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.