Brown the Butter:
Set butter in a saucepan over medium heat. As it melts, increase heat to medium-high until it foams and you see nutty brown bits at the bottom. Pour into a heatproof bowl, scraping all bits.
Make the Crust:
Preheat oven to 350°F (175°C). Grease and line a 9” cake pan with parchment paper.
In a bowl, mix together the ground pecans, cookie crumbs, powdered sugar, and browned butter. Press the mixture into the bottom and sides of the prepared pan.
Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C).
Make the Filling:
In a large bowl, beat the cream cheese, brown sugar, salt, reserved brown butter, and vanilla bean seeds until smooth.
Add the labne or sour cream and mix until combined. Add the eggs one at a time, beating just until combined.
Pour the filling into the prepared crust. If the mixture is lumpy, strain it through a sieve.
Bake the Cheesecake:
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