• Begin by browning the butter in a saucepan over medium heat until it melts. Increase heat to medium-high and continue cooking until nutty and foamy. Pour it into a bowl and let it cool slightly.

For Crust:

• Preheat your oven to 350°F. Prepare an 8 or 9-inch cake pan by greasing it and lining it with parchment paper. In a bowl, combine ground pecans, cookie crumbs, confectioners' sugar, and the melted browned butter. Firmly press this mixture into the base and halfway up the sides of the pan. Bake for 10 minutes, then reduce the temperature to 325°F.

For Filling:

• In a mixing bowl, combine softened cream cheese, brown sugar, sea salt, and reserved browned butter until creamy. Gradually add the labne or sour cream along with eggs, mixing only until incorporated. If lumps remain, strain the mixture into the cooled crust using a fine mesh sieve.

For Baking:

• Prepare a 13x9-inch pan, filling it halfway with warm water. Position the cheesecake in the center of the pan and bake for 1 to 1 hour 15 minutes, until the center is set and the top is matte. After baking, turn off the oven and leave the cheesecake inside, slightly cracked open for 30 minutes.
• Let the cheesecake cool on the counter for an additional 30 minutes. Then, refrigerate for a minimum of 8 hours to fully set.

For Whipped Cream Topping:

• For a delicious whipped cream topping, vigorously blend heavy cream, vanilla extract, brown sugar, and a pinch of salt in a food processor until thickened. Spread over the cheesecake right before serving.