Preheat the oven to 350°F (175°C).

In a small saucepan, melt the butter over low heat until it turns golden brown and releases a nutty aroma. Allow it to cool to room temperature.

In a medium mixing bowl, combine the shortbread cookie crumbs, chopped pecans, granulated sugar, and browned butter. Mix until the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.

Repeat the browning process for the butter and allow it to cool.

In a large mixing bowl, beat the cream cheese and browned butter with an electric mixer until smooth and creamy.

Gradually add the granulated sugar, sour cream, and vanilla bean paste, mixing until well combined.

Add the eggs one at a time, mixing just until incorporated. Avoid overmixing to maintain a smooth texture.

Pour the cheesecake batter over the cooled crust.

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and pour in enough hot water to reach halfway up the sides of the springform pan.

Bake at 350°F (175°C) for 1 hour and 45 minutes. The edges should be set, and the center should have a slight jiggle.

Allow the cheesecake to cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 4 hours or overnight.

Brown the remaining butter in a small saucepan and allow it to cool.

In a medium bowl, whip the heavy cream, browned butter, granulated sugar, and vanilla bean paste until stiff peaks form.

Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.

Top the cheesecake with the whipped cream, drizzle with caramel sauce, and sprinkle with chopped pecans.

Slice and serve immediately.