Toast the pecans by melting 2 tablespoons of butter in a skillet over medium heat. Add 1 cup of chopped pecans and toast for 3-4 minutes.

Prepare brown butter by melting ½ cup of butter over medium-low heat until it is foamy and a rich golden brown.

In a large mixing bowl, beat the cream cheese until smooth, then gradually add 2 cups of powdered sugar and mix well.

Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lining it with parchment paper.

Whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl.

Combine cooled brown butter with 1 cup of granulated sugar until fluffy. Incorporate eggs, vanilla extract, and bourbon.

Pour the batter into the prepared springform pan. Sprinkle the toasted pecans over, then dollop with the cream cheese mixture.

Bake for 40-45 minutes until the center has a slight jiggle. Remove and allow to cool completely.

Prepare the caramel sauce by melting 1 cup of granulated sugar, then adding ½ cup of heavy cream and ¼ cup of butter.

Pour the caramel sauce over the cooled cake and sprinkle with reserved pecans.