In a pot, melt the butter over medium heat until it turns golden brown, emits a nutty aroma, and becomes foamy. This should take around 5-8 minutes. Transfer the browned butter to a small bowl.

Repeat the browning process with the remaining butter. Allow it to cool in a small bowl.

Preheat your oven to 350°F. Pulse the graham crackers in a food processor until finely crushed.

Combine the crushed graham crackers, brown butter, and brown sugar in a bowl. Press the mixture into the bottom of a greased and parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large bowl, mix the cream cheese, cornstarch, brown sugar, and granulated sugar until smooth. Add the brown butter, sour cream, and vanilla, mixing until well combined.

Add the eggs and egg yolks one at a time, mixing until fully incorporated. Pour the batter over the prepared crust.

Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches about 1 ½ inches up the sides of the springform pan.

Bake the cheesecake for 1 hour, then let it sit in the oven with the door cracked open for another hour. Once done, remove from the oven and let it cool completely before refrigerating for at least 8 hours or overnight.

In a saucepan, melt the butter over low heat. Add the maple syrup, brown sugar, bourbon (if using), vanilla extract, salt, and eggs. Cook over medium-low heat for 20-25 minutes until thickened, stirring constantly.

Let the sauce cool for 10 minutes, then pour it over the chilled cheesecake. Top with pecans and drizzle with any remaining sauce. Serve and enjoy the indulgence!