Start by warming the oven to 325℉ and lining an 8x8 pan with parchment. I like to clip the paper to the sides so it stays put.

Now melt the butter in a medium saucepan over medium heat. Keep stirring so it melts evenly. Soon it will foam, then slowly deepen in color. Be patient. When you catch that toasty nut aroma and see little brown bits at the bottom, it is ready. This usually takes about 6 to 8 minutes. Pour it into a heatproof bowl and give it a moment to cool.

Crush the graham crackers and pecans in a food processor until fine. Mix in the brown sugar and cinnamon, then blend in the cooled brown butter. If you do not have a processor, place everything in a sturdy bag and crush it with a rolling pin.

Press the crumb mixture into the pan, nice and even, but without forcing it too tightly. Bake for about 8 minutes, then set aside to cool.

Place the cream cheese and both sugars in a large bowl and beat until smooth and creamy. Take your time and scrape the bowl well. Add the pumpkin puree, sour cream, vanilla, and salt, and mix until everything blends together. Add the eggs and mix only until they disappear into the batter. If you worry about overmixing, whisk the eggs in a separate bowl first, then pour them in.

Pour this silky batter over the cooled crust and slide it into the oven. Bake for 40 to 50 minutes. The edges will rise with a few cracks and the center will still have a gentle wobble. This is perfect. Let it cool completely, then chill it for at least 4 hours or overnight so it sets beautifully. Do not fret about any cracks. That rich butterscotch topping will hug it all.

Set a saucepan over medium heat and melt the butter. Add the brown sugar and cream, stirring often as it comes to a gentle boil. Let it bubble for 5 to 6 minutes while you keep stirring. Add the salt and chopped pecans, take it off the heat, and allow it to cool for about 15 minutes.

Pour this glossy sauce over the chilled cheesecake. Let it rest in the refrigerator for about 30 minutes before cutting. For tidy slices, warm your knife under hot water, wipe it dry, cut, and repeat the cleaning between each slice.

Cream cheese: Use brick-style cream cheese for the best texture. Two blocks will give you exactly what you need.

Preventing cracks: Start with room temperature ingredients, especially the cream cheese and eggs. Mix the eggs only until blended. Begin checking the pan at 35 minutes. Remove it once the edges are puffed with light cracks and the center still moves slightly. Even if it cracks more, the sauce covers it and the flavor stays perfect.