Preheat your oven to 325°F (163°C).

Combine crushed graham crackers, melted butter, and brown sugar in a mixing bowl. Transfer to the springform pan and press firmly. Bake for 10 minutes, then set aside to cool.

Melt 3 tablespoons of unsalted butter in a small saucepan over medium heat until it turns a deep golden brown.

In a large mixing bowl, add softened cream cheese and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.

Mix in the vanilla bean paste. Keep mixing until fully incorporated and smooth, about 30 seconds.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Gently fold in the sour cream and cooled brown butter until fully incorporated.

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

Bake for 55-65 minutes, until edges are set and center has a slight jiggle. Turn off the oven and let cheesecake cool inside for 1 hour.

Cool to room temperature for about 1 hour, then cover with plastic wrap and refrigerate for at least 4 hours before serving.