Step 1: Brown the Butter

Place 1 cup butter in a saucepan over medium heat.

Cook, stirring often, until the butter foams, then turns golden brown with nutty aroma.

Once browned, remove from heat immediately to prevent burning.

Set aside to cool, separating some for the crust and some for the filling.

Step 2: Prepare the Crust

Grind cookies into fine crumbs. If using golden Oreos, scrape out cream first.

Grind pecans until fine.

Mix crumbs, ground pecans, powdered sugar, and ½ cup + 1 tablespoon browned butter in a bowl until combined.

Press mixture firmly into bottom of a 9-inch springform pan (use the back of a spoon or flat-bottomed glass).

Bake crust at 350°F (175°C) for 10 minutes. Let cool while preparing filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese until completely smooth.

Add ¼ cup brown butter (with as many browned bits as possible), sour cream, brown sugar, vanilla bean seeds, and sea salt. Beat until creamy.

Add eggs one at a time, mixing on low just until incorporated. Do not overbeat.

Step 4: Bake the Cheesecake

Pour filling onto cooled crust and smooth top.

Place the springform pan inside a larger roasting pan.

Pour hot water into roasting pan until it reaches halfway up the cheesecake pan (water bath).

Bake at 325°F (160°C) for about 80–90 minutes, until edges are set but center still jiggles slightly.

Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

Remove from oven, cool completely at room temperature, then chill in fridge for at least 4 hours or overnight.

Step 5: Whipped Cream Topping

Beat heavy cream, brown sugar, salt, and vanilla until soft peaks form.

Spread or pipe onto chilled cheesecake before serving.