Melt butter over medium heat until it starts to foam. Stir occasionally. After 5-8 minutes you'll notice it starting to brown. It will have a nutty aroma. Remove from heat and let cool.

In a large bowl, combine sugar, flour, butter, salt and vanilla. Stir until well incorporated.

Press into a 9x9" pan or 11" springform pan.

Bake at 350 degrees for 15 minutes.

Chop chocolate into fine pieces and place in a bowl.

Heat cream until steaming.

Pour cream over chocolate. Place a plate or lid on the bowl and let melt for 5 minutes.

Whisk until smooth.

Pour chocolate ganache over cookie layer. Spread evenly and place in the freezer.

Meanwhile, make the pecan pie filling.

In a large bowl, combine browned butter, golden syrup, and eggs. Whisk together. Then add cream, vanilla, vinegar and salt. Whisk again until smooth.

Remove the cookie/chocolate base from freezer.

Pour pecan pie filling on top of chocolate.

Bake at 350 degrees for 50-60 minutes or until pecan pie filling is set. The middle may have a slight jiggle.

Allow to cool for several hours before serving.