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

In a saucepan over medium heat, melt 4 tablespoons of butter and toast the chopped pecans for 3-4 minutes.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add one egg and mix well.

Combine cooled brown butter with granulated sugar, then add three eggs, vanilla extract, and bourbon. Beat until fluffy.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture, alternating with buttermilk until just combined.

Pour half of the batter into the pan, add the cream cheese layer, then top with remaining batter and reserved pecans.

Bake for 40-45 minutes until the edges are golden and the center jiggles slightly.

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

For the caramel sauce, melt 1 cup of granulated sugar over medium heat until amber, then stir in butter and cream until smooth.