In a medium heavy saucepan (not a nonstick pan), add the sugar and cook over medium-low heat, swirling carefully using the handle of the pan, until the sugar becomes liquid and is fully melted. Once the sugar is melted, reduce the heat to low and add in the butter and whisk to combine, being careful not to burn yourself since the caramel may start bubbling a lot once the butter is added. I like to wear a tall oven mitt when whisking in case any hot sugar splatters.

Once the butter is fully mixed, slowly pour in the heavy cream and whisk until combined. Let bubble for 1 minute over low heat.

Turn off the heat and mix in the salt. Let cool completely for at least 1 hour, at room temperature, before using.

Crush Oreos in a sealed ziplock bag or in a food processor until it becomes a sand-like consistency. Add the melted butter to the food processor (or dump the crumbs into a bowl and mix in the butter). Mix everything together until a wet sand mixture forms.

Press the crust mixture into a grease 9” pie plate along the bottom and sides of the pan until compact. Set in the fridge to chill for at least 30 minutes.

In a large mixing bowl (with an electric mixer or whisk), beat the cream cheese and confectioners sugar until smooth, about 5 minutes.

In another large bowl, whip the heavy cream with vanilla extract until medium-stiff peaks form (with an electric mixer or whisk).

Whisk 1 cup of the whipped cream into the cream cheese mixture to loosen it.

Then, fold the remaining whipped cream into the cream cheese mixture with a rubber spatula until smooth and combined.

Whisk in ½ cup of the salted caramel until the mixture is a uniform consistency and light golden brown color.

Spoon the filling into the prepared chilled crust and spread into an even layer.

Tent the pie pan with foil or loosely cover with plastic wrap. Set in the fridge for 4-6 hours to set or overnight.

Before serving, whip the heavy whipping cream with confectioners sugar and vanilla extract until stiff peaks form (using an electric mixer or whisk).

Melt the chocolate chips with oil (or butter) in a microwave safe bowl for 15 second intervals, stirring in between, until fully melted.

Pipe the whipped cream in a design on the top of the pie or spoon onto the pie and use the back of your spoon to make a swoosh design.

Drizzle the pie with caramel sauce, the melted chocolate, and decorated with chopped pecans and chocolate chips.

Slice and serve or set in the fridge until ready to eat!