In a medium skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of chopped pecans and toast them for 3-4 minutes, stirring frequently.

In a small saucepan, melt ½ cup of butter over medium heat for 5-6 minutes until it turns deep golden brown.

In a large mixing bowl, beat 8 ounces of cream cheese until smooth, then add 1 large egg and 1 cup of powdered sugar.

Preheat your oven to 350°F (175°C).

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda and 0.5 teaspoon of salt.

In a large bowl, cream together 1 cup of sugar and the cooled browned butter.

Pour half of the cake batter into a greased 9-inch springform pan. Layer half of the toasted pecans and spoon dollops of the cream cheese mixture on top.

Bake for 40-45 minutes, until the edges are set and slightly jiggly in the center.

Cool the cake in the pan for 45 minutes, then transfer it to the refrigerator to chill for at least 2 hours.

In a saucepan, melt 1 cup of sugar until it turns a rich amber color. Stir in ½ cup of butter and ½ cup of heavy cream.

Once cooled, pour the caramel over the chilled cake and garnish with reserved toasted pecans.