Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan generously.

In a small saucepan, melt the unsalted butter over medium heat and allow it to cool slightly once melted.

In the same pan, add the chopped pecans and toast until fragrant and golden, about 5-7 minutes; set aside a portion for garnishing.

In a mixing bowl, beat the softened cream cheese until creamy, then gradually add the powdered sugar and one egg, mixing until smooth.

In a large mixing bowl, combine cooled brown butter and sugar; beat until light and fluffy, then add eggs, vanilla extract, and optional bourbon.

Whisk together flour, baking powder, baking soda, and salt in another bowl. Gradually combine with wet ingredients, alternating with buttermilk.

Pour half the cake batter into the prepared pan, smoothly add cream cheese mixture, then cover with remaining batter and sprinkle reserved pecans.

Bake for 40-45 minutes until edges are golden and center is slightly jiggly.

Cool in the pan for 15 minutes, then chill in the refrigerator for at least 2 hours.

For the caramel drizzle, melt sugar in a saucepan, stirring until it turns golden; whisk in butter and cream until smooth.

Drizzle cooled caramel over the chilled cake and garnish with reserved pecans before serving.