Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.
Mix crushed Oreos and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and mix well.
Blend in sour cream and vanilla extract until combined.
Add eggs one at a time, mixing slowly to avoid too much air.
Pour batter over crust and smooth the top. Wrap the outside of the pan with aluminum foil and place it in a water bath.
Bake for 1 hour 35 minutes. Turn off oven and leave cheesecake inside for 30 minutes.
Crack the oven door and leave cheesecake inside for another 30 minutes.
Remove from oven and chill for at least 5-6 hours or overnight.
Top with remaining caramel sauce, melted chocolate, and toasted pecans before serving.