For the Brown Butter Crust

1. Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Stir constantly until the butter turns a golden brown color and smells nutty, about 5-7 minutes. Remove from heat and allow it to cool slightly.
2. Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
3. Combine the ingredients: Pour the cooled brown butter into the graham cracker crumbs and mix until fully combined. The mixture should resemble wet sand.
4. Press into a pan: Firmly press the graham cracker mixture into the bottom of an 8-inch (20 cm) springform pan to form an even crust. Place in the freezer while preparing the filling.

For the Cheesecake Filling

1. Make the filling: Soften the cream cheese and beat it with sugar. Add the coconut oil, sour cream and vanilla. Beat for 2-3 minutes on medium high until smooth and well incorporated. Whip the heavy cream in a stand mixer or hand mixer until stiff peaks on medium high speed for about 3-4 minutes. Fold in the whipped cream into the cream cheese until well combined. Pour filling over the crust. Smooth the top and refrigerate for at least 4 hours or overnight.
2. Assemble: Pour the cheesecake filling onto the chilled crust, smoothing the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until set.

For the Soy Sauce Caramel

1. Prepare the caramel: In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring, occasionally swirling the pan to prevent burning, until the sugar turns a deep amber color, about 8-10 minutes.
2. Add the butter and cream: Remove from heat and carefully whisk in the heavy cream and butter (be cautious of splatters). Stir until smooth.
3. Add soy sauce: Gradually whisk in the soy sauce, starting with 1 1/2 tablespoons and adjusting to taste. The caramel should be slightly salty but balanced. Allow the caramel to cool slightly before pouring over the cheesecake.

To Serve

1. Once the cheesecake has set, drizzle the soy sauce caramel over the top. For a more intense flavor, you can add a thicker layer of caramel before serving.
2. Slice and enjoy!