1. Prepare the pan by lining the bottom of a 9 inch springform pan with parchment paper and lightly greasing the sides, then wrap the outside in a double layer of heavy duty foil.

2. Brown the butter for both the crust and topping by melting it in a light colored saucepan over medium heat, stirring until golden with brown bits and a nutty aroma, then let it cool slightly and measure out the amounts needed.

3. Make the crust by combining graham cracker crumbs, finely chopped pecans, brown sugar, and salt, then stirring in the browned butter until all crumbs are evenly moistened.

4. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan and bake at 350°F (175°C) for 8 to 10 minutes until fragrant, then cool while reducing the oven temperature to 325°F (165°C).

5. Beat the softened cream cheese until completely smooth, then add granulated sugar and brown sugar and mix until creamy, scraping the bowl as needed.

6. Blend in the sour cream, heavy cream, vanilla, and flour or cornstarch just until the batter is smooth, avoiding overmixing.

7. Add the eggs one at a time on low speed, mixing only until each egg is incorporated so the batter stays silky and not overly airy.

8. Pour the filling over the cooled crust, smooth the top, and tap the pan gently on the counter to release large air bubbles.

9. Place the foil wrapped pan in a large roasting pan, pour hot water around it to reach halfway up the sides, and bake at 325°F (165°C) for 50 to 55 minutes until the edges are set and the center slightly wobbles.

10. While the cheesecake bakes, prepare the topping by mixing chopped pecans, brown sugar, cinnamon, salt, vanilla, and the reserved browned butter until evenly coated.

11. Carefully pull out the oven rack, gently spoon the pecan topping over the nearly set cheesecake, and spread it to the edges without pressing down hard.

12. Return the cheesecake to the oven and bake for an additional 10 to 15 minutes until the topping looks glossy and the edges are fully set.

13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 to 60 minutes so it cools slowly and resists cracking.

14. Remove the cheesecake from the water bath, discard the foil, and cool completely on a wire rack before covering and refrigerating for at least 4 hours or overnight.

15. Before serving, run a thin knife around the edge of the pan, release the springform ring, and transfer the cheesecake to a serving plate if desired.

16. Decorate the chilled cheesecake with whipped cream and pecan halves, then slice with a hot, clean knife and serve well chilled.