Directions 👩🍳
1️⃣ Brown the Butter 🧈
🔥 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.
2️⃣ Make the Crust 🍪
🔥 Preheat oven to 350°F (175°C). Grease and line an 8 or 9-inch cake pan with parchment paper.
🥄 Mix ground pecans, cookie crumbs, powdered sugar, and browned butter (reserve browned bits for filling).
✋ Press into pan, covering the bottom and halfway up the sides.
⏳ Bake for 10 minutes, then reduce oven temp to 325°F (160°C).
3️⃣ Prepare the Filling 🧀
🥄 Beat cream cheese, sugar, salt, vanilla bean scrapings, and reserved browned butter bits until smooth.
🥄 Add sour cream and mix well.
🥚 Add eggs one at a time, mixing until just combined.
🚰 If lumps remain, strain mixture through a fine sieve before pouring into the crust.
4️⃣ Bake the Cheesecake 🍰
🔥 Place a 13×9-inch pan with warm water in the oven. Set the cheesecake inside for a water bath.
⏳ Bake for 1 hour to 1 hour 15 minutes until the center is set and the top looks matte.
❄️ Turn off the oven, crack the door open with a wooden spoon, and let cool for 30 minutes.
🕐 Cool at room temp for another 30 minutes, then refrigerate for at least 8 hours.
5️⃣ Make the Whipped Cream 🍦
🔄 In a food processor, blend heavy cream, sugar, vanilla, and salt until thick and scoopable (don’t overwhip!).
