Heat the oven to 350 degrees F.
Punch down and flatten the proofed dough. Take a pinch of flour and dust your counter and rolling pin.
Stretch your dough (like your making a pizza) and roll it to about 11 inches in diameter and about 1/4 to 1/2 inch thick.
Gently place the dough in your pie pan and press it into place. Place the pie pan on a cookie sheet.
Spread 1/2 the brown butter in an even layer over the dough.
Using a separate spoon, carefully spread 1/2 the liquid cheesecake in an even layer over the brown butter.
Gently spread the remaining brown butter over the cheesecake layer and spread it as evenly as your can.
Scatter the brown sugar over the butter. Tap it down with the back of your hand to keep it in place.
Sprinkle evenly with the salt and cinnamon.
Gently spread the remaining cheesecake over everything.
Sprinkle evenly with the cinnamon streusel.
Bake the pie for 40 minutes. After 40 minutes give it a little shake. The center should be slightly jiggly but set towards the edges. If you feel you need to bake a bit longer, check every 5 minutes until done.
Cool the pie on a wire rack and serve warm.