Add the sugar to a medium saucepan over medium heat.
Whisk/stir the sugar constantly. It will first form clumps, then eventually the clumps will melt and you'll end up with a smooth, amber-colored sauce.
Once all the sugar has completely melted and the sauce is smooth, carefully add in the chopped butter all at once and whisk until all the butter is melted. Be careful - the mixture will bubble up.
Remove the pan from the heat and immediately whisk in the cream until smooth.
Whisk in the salt.
Remove from the heat and cool fully before using in the pie.
Add the Oreos (wafers and filling) to a food processor or high-powered blender and pulse until they're fine crumbs. Or place in a ziploc bag and crush with a rolling pin.
In a small bowl, mix the crushed cookies with the melted butter.
Press the mixture into the bottom and up the sides of a 9-inch pie plate, pressing it down to form a crust. Place in the fridge as you make the filling.
In a large bowl, whip the heavy cream until stiff peaks form.
In a separate large bowl, beat the cream cheese until soft.
Mix in the caramel sauce (measure out ½ cup of the sauce you made) and powdered sugar until smooth and creamy. Note that the caramel must be 100% cooled before mixing it in.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until the mixture is smooth and even.
Spoon the caramel filling into the crust and smooth the top over.
Cover the pie and place in the fridge to set for at leat 6 hours. Optionally, freeze the pie for a frozen treat. I personally prefer the pie chilled in the fridge instead of frozen because I find it slices better and has a creamier texture.
If you froze the pie, remove the pie from the freezer 1 hour before serving.
Drizzle the pie with additional caramel sauce and chocolate sauce (or melted chocolate).
Decorate the pie with whipped cream and add a few chopped pecans around the edges and/or sprinkle the top of the pie with chopped pecans.
Slice the pie using a sharp knife (such as a paring knife - not a table knife), being sure to slice all the way through the cookie crust.
Feel free to use store-bought salted caramel instead of making your own. Make sure to choose a high-quality, very thick caramel (or dulce de leche) if using store-bought caramel.
This caramel sauce recipe will make about 1 cup total, so you'll have enough for the ½ cup called for in the filling and extra to drizzle on top of each piece. Do not use all of the caramel you made in the pie filling - otherwise, the pie will be way too sweet and not set properly.
Use full-fat, brick-style cream cheese.
Pie can be easily made 1 day in advance. Add the whipped cream on top, caramel sauce and chocolate sauce right before serving. Store leftovers covered in the fridge for up to 3 days.
Nutrition info is based on 1 slice, assuming the pie is cut into 8 large, equal pieces. Nutrition information does not include the caramel sauce, chocolate sauce or whipped cream on top. It is meant as an estimate only.