For the Crust:

Cup of Yum
1. Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
2. Place the Oreo crumbs in a mixing bowl.  Stir in the melted butter.
3. Pour the mixture into a 9-inch springform pan.  Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
4. Refrigerate the crust while you prepare the cheesecake filling.

For the Cheesecake Layer:

1. Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
2. Mix in the light brown sugar and vanilla extract for 1-2 minutes until combined.  Scrape down the sides of the bowls as needed.
3. Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined.  Be careful not to over mix.
4. Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
5. Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
6. Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
7. Bake for 60-70 minutes.  The edges should be set and the center should still appear jiggly.
8. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes.  Remove from the oven and carefully remove the cheesecake from the water.  Let the cheesecake cool completely at room temperature (approximately 1 hour).
9. Chill in the refrigerator for at least 4 hours or overnight.
10. When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.

For the Topping:

1. Place the heavy cream in a microwave safe bowl.  Heat for 20-30 seconds until warmed.  Add in the chocolate chips.  Let sit for a few minutes and then stir until thoroughly combined and smooth.
2. Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan and move the cheesecake to a serving plate.
3. When ready to serve, drizzle the top of the cheesecake with the melted chocolate and caramel sauce.  Sprinkle the chopped pecans on top and then the cheesecake is ready to serve and enjoy!