Caramel Turtle Cheesecake

This caramel turtle cheesecake takes the tasty trio that makes up turtle candiescaramel pecans and chocolateand combines it with rich creamy cheesecake. From the thick chocolate cookie crumb crust to the smooth cheesecake layered with caramel sauce this pecanstudded beauty is an indulgent dessert that elicits plenty of oohs and aahs from all who are lucky enough to try a slice!
Ingredients
Crust
22 regular Oreo cookies about 250g
4 Tablespoons 56g unsalted butter melted
12 cup 60g roughly chopped pecan halves or use chocolate chips

Cheesecake Filling
32 ounces 904g fullfat brick cream cheese softened to room temperature
1 cup 200g packed light or dark brown sugar
1 cup 240g fullfat sour cream at room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice optional but recommended
3 large eggs at room temperature
14 cup 75g storebought or homemade caramel sauce
Topping
14 cup 75g storebought or homemade caramel sauce
4 ounces 113g semisweet chocolate finely chopped see Note
12 cup 60g pecan halves
optional flaky sea salt
Instructions
Lower oven rack to the lower third position and preheat to 350F 177C. Wrap aluminum foil around the bottom and tightly around the outside walls of an ungreased 9inch springform pan.
Make the crust In a food processor or blender pulse the whole Oreos into a fine crumb. You should have about 2 cups packed crumbs or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Pour the mixture into the prepared pan. With medium pressure using your hand pat the crumbs down into the bottom and partway up the sides of the pan you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Prebake the crust for 10 minutes. Remove from the oven and place the wrapped springform pan inside a large roasting pan. Sprinkle 12 cup pecans or chocolate chips in a single layer on top