Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then cool.

In a medium saucepan, heat unsalted butter over medium heat until it turns golden brown and exudes a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Stir in the vanilla bean paste until fully incorporated.

Add the eggs one at a time, mixing on low speed until each egg is incorporated. Be careful not to overmix.

Gently blend in the cooled brown butter and sour cream into the cream cheese mixture.

Pour the creamy filling over the cooled crust in the springform pan and smooth the top.

Bake for 55-65 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for an additional hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.