Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, melted unsalted butter, and brown sugar in a medium bowl. Press into a 9-inch springform pan. Bake for 10 minutes and cool.

In a small saucepan, melt unsalted butter over medium heat until golden brown, about 3-5 minutes. Remove from heat and cool slightly.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla bean paste, and eggs one at a time, mixing well. Stir in sour cream and the cooled brown butter.

Pour cheesecake filling over cooled crust. Bake for 55-65 minutes until edges are firm and center jiggles slightly. Turn off oven and cool for an hour inside.

Let cheesecake cool at room temperature for 1-2 hours. Refrigerate for at least 4 hours or overnight before serving.