Directions π©βπ³
1οΈβ£ Brown the Butter π§
π₯ Melt butter in a saucepan over medium heat. Let it foam and sizzle, then watch for brown bits forming at the bottom. Once it smells nutty, pour into a bowl, scraping all browned bits. Let cool slightly.
2οΈβ£ Make the Crust πͺ
π₯ Preheat oven to 350Β°F (175Β°C). Grease and line an 8 or 9-inch cake pan with parchment paper.
π₯ Mix ground pecans, cookie crumbs, powdered sugar, and browned butter (reserve browned bits for filling).
β Press into pan, covering the bottom and halfway up the sides.
β³ Bake for 10 minutes, then reduce oven temp to 325Β°F (160Β°C).
3οΈβ£ Prepare the Filling π§
π₯ Beat cream cheese, sugar, salt, vanilla bean scrapings, and reserved browned butter bits until smooth.
π₯ Add sour cream and mix well.
π₯ Add eggs one at a time, mixing until just combined.
π° If lumps remain, strain mixture through a fine sieve before pouring into the crust.
4οΈβ£ Bake the Cheesecake π°
π₯ Place a 13Γ9-inch pan with warm water in the oven. Set the cheesecake inside for a water bath.
β³ Bake for 1 hour to 1 hour 15 minutes until the center is set and the top looks matte.
βοΈ Turn off the oven, crack the door open with a wooden spoon, and let cool for 30 minutes.
π Cool at room temp for another 30 minutes, then refrigerate for at least 8 hours.
5οΈβ£ Make the Whipped Cream π¦
π In a food processor, blend heavy cream, sugar, vanilla, and salt until thick and scoopable (donβt overwhip!).
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