Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter until golden brown and fragrant, about 5-7 minutes. Let cool slightly.

In a large bowl, beat softened cream cheese and granulated sugar until smooth, about 2-3 minutes.

Add vanilla bean paste to cream cheese mixture and mix. Incorporate eggs one at a time, ensuring a smooth mix after each addition.

Fold in sour cream and cooled brown butter until fully combined.

Pour cheesecake filling over cooled crust and smooth the top with a spatula.

Bake for 55-65 minutes, until edges are set but the center has a slight jiggle.

Turn off the oven and let cheesecake cool inside for an additional hour.

Let it cool at room temperature before refrigerating for at least 4 hours or overnight.