Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, then press into the bottom of your springform pan.

In a saucepan, melt unsalted butter over medium heat until browned (5-7 minutes), then remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese, granulated sugar, brown sugar, and flour until smooth and creamy (2-3 minutes).

Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, salt, and cooled browned butter.

Fold in chopped toasted pecans and pour filling into prepared crust.

Prepare a water bath by placing a baking dish with hot water on the oven rack below your cheesecake pan.

Bake for 1 hour and 20 minutes or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

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

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Slice the chilled cheesecake and serve topped with freshly whipped cream.