• Preheat oven to 350º F. Prepare a 9-inch spring form pan by wrapping the outside with 2-3 layers of aluminum foil so water can not get inside. Set aside.
• In a bowl combine the Oreo cookie crumbs and melted butter for the crust. Press into the bottom of the prepared spring form pan and bake for 10 minutes. Remove from the oven and let cool slightly.
• In a stand mixer cream together the cream cheese and sugar until it is smooth and creamy. Add in the flour and salt and beat until those are combined.
• Add in the eggs, one at a time, making sure it is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary to get everything combined. Then add in the heavy cream until it is blended.
• Pour the cheesecake mixture over the partially baked crust and place into the bottom of a roasting pan.
• Fill the roasting pan with hot water, about 1 inch up the sides of the springform pan.
• Carefully place in the oven and bake for 60-70 minutes. Don’t open the door of the oven during the first 60 minutes of cooking. After the hour, open the door and check for doneness. It will be slightly jiggly in the center but the sides should be set.
• Once the cheesecake is done, close the oven door, turn off the oven and let it sit in there for another 60 minutes. This finishes the final bit of cooking and helps for the cheesecake not to crack on top.
• Remove the cheesecake from the oven and let it cool completely at room temperature before putting it in the fridge to chill.

To Make The Caramel Sauce

• Add the brown sugar, butter, salt, heavy cream and vanilla to a saucepan and bring it to a simmer.
• Once it is simmering, turn it to low and continue to simmer for 7-10 minutes, stirring constantly, until it has thickened and is no longer watery. Keep in mind it will continue to thicken as it cools.
• Set aside and let it cool before using.

Assemble Turtle Cheesecake

• Once the caramel sauce has cooled completely pour it over the top of the cheesecake.
• Sprinkle with a few of the chopped pecans and then place it in the fridge to set it set up.
• Meanwhile heat heavy cream for the ganache in the microwave for 60 seconds. Pour in the chocolate chips and let it sit for 1 minute. Then stir until they are completely melted and it is smooth.
• Pour the ganache over the caramel layer.
• Let the chocolate set and then slice to serve!