Lightly spray a 9 or 10 inch spring form pan and preheat the oven to 325.  Combine together the Oreo crumbs and butter and press them into the prepared pan, making sure that the crust is pressed about a half inch up the sides.

In a microwave proof bowl, carefully melt the caramels and milk, on high in 30 second increments, stirring well in between.  Once it’s pourable, spread it over the crust, saving a couple of tablespoons for decorating with later, then sprinkle the pecans over the caramel layer, and have a few extra to decorate with as well.  Put this in the fridge while you get the cheesecake ready.

Using an electric mixer beat together the cream cheese and sugar, scraping down the sides as needed.  Add the eggs one at a time and mix on low until each one is combined, then add in the vanilla and beat to finish it.  Carefully pour this into the crust, smooth the top and bake for 1 hour, or until the middle is just set when you give the pan a wiggle.  I always set spring form pans on a cookie sheet lined with parchment to bake.

Immediately after you take it out of the oven, use a thin knife or spreader and carefully run it around the side of the pan to loosen the cake – you may have to do this a couple of more times as it cools and this should prevent the top from cracking.  I allowed mine to cool in the pan for about 2 hours before I removed the side of the pan.  Carefully reheat the caramel and in a separate bowl carefully melt the chocolate and cream, on high in 30 second increments, stirring well in between.  I prefer the crazy drizzle method but decorate as you would and then refrigerate for at least 4 hours (or overnight) before you serve it.