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

Melt 0.5 cup unsalted butter in a saucepan over low heat and toast 1 cup chopped pecans for 3-4 minutes.

In a mixing bowl, beat 8 ounces of softened cream cheese until smooth, then add 2 cups powdered sugar and 1 large egg.

Combine cooled brown butter with 1 cup granulated sugar, then mix in 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons bourbon.

In another bowl, whisk together 1.5 cups flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt.

Gradually add dry ingredients to wet mixture, alternating with 0.5 cup buttermilk, mixing on low until just combined.

Pour half of the batter into the prepared pan, add the cream cheese mixture, then top with remaining batter and reserve pecans.

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

Allow the cake to cool for 15 minutes, then refrigerate for at least 2 hours before serving.

To make caramel sauce, melt 1 cup sugar, add 0.5 cup unsalted butter, then stir in 0.5 cup heavy cream until smooth.

Drizzle caramel over chilled cake, sprinkle with reserved pecans, and serve at room temperature.