1. Add sugar to a saucepan over medium heat and stir until melted and amber colored.

2. Whisk in butter carefully, then remove from heat and whisk in cream and salt. Cool completely.

3. Pulse Oreos into fine crumbs and mix with melted butter.

4. Press crust mixture firmly into a 9-inch pie plate and refrigerate.

5. Whip heavy cream to stiff peaks.

6. Beat cream cheese until smooth, then mix in cooled caramel and powdered sugar.

7. Fold whipped cream gently into cream cheese mixture.

8. Spoon filling into crust and smooth the top.

9. Refrigerate for at least 6 hours.

10. Drizzle with caramel and chocolate sauce, then top with whipped cream and pecans before serving.