Brown the butter by melting 1 cup in a medium saucepan over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.

Prepare the crust by combining 1.5 cups cookie crumbs, 0.5 cup ground pecans, and 0.25 cup powdered sugar. Mix in cooled brown butter and press into a 9-inch springform pan. Bake at 350°F for 10 minutes and allow to cool.

Make the filling by beating 24 ounces cream cheese with 1 cup brown sugar and remaining 0.5 cup brown butter until smooth. Scrape seeds from 1 vanilla bean and blend in. Add 1 cup sour cream and mix before adding eggs one by one until combined.

Pour the filling into the cooled crust. Place the springform pan in a larger pan with hot water, ensuring the water reaches halfway up the sides of the cheesecake pan. Bake at 325°F for 1 hour to 1 hour 15 minutes, until edges are set and center jiggles slightly.

Cool the cheesecake by turning off the oven, ajar the door, and allowing it to cool for 30 minutes. Remove from water bath and refrigerate for at least 8 hours or overnight.

Before serving, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe over cheesecake, slice, and serve chilled.