• Before you begin, stick a mixing bowl in the freezer to get it chilled. You will use this bowl to whip the cream. The chilled bowl will make the cream whip up fluffier and have more volume. 

Crust

• Toss the Oreo cookies in a food processor and pulse until you get fine crumbs. 
• Drizzle the butter over the cookie crumbs and pulse several times until well blended. 
• Transfer the mixture to a 9-inch pie dish and press into the bottom and sides of the pie pan. Refrigerate for at least 20 minutes to firm up the crust. 
• Optional step: if you want a crisper crust, preheat the oven to 350°F and transfer the chilled cookie crust into the oven for 6 to 8 minutes. Let the crust cool completely.  

Caramel Pecan Bottom

• Combine 1 cup of dulce de leche and two tablespoons of cream in a microwavable bowl and stir well. Zap the mixture in the microwave in 8 to 10-second bursts. Stir the mixture in between bursts until it is slightly warm and drips off the spoon easily. 
• Reserve 3 tablespoons of the mixture for the topping. Pour the sauce into the bottom of the crust, then sprinkle the toasted pecans over the sauce. 
• Refrigerate the pie dish while you work on the filling. 

Filling

• Place the chopped white chocolate in a microwavable bowl. Add two tablespoons of the heavy cream to the bowl and zap it in the microwave in 5 to 8-second increments. Stir the mixture between the intervals until it is about 80% melted. Remove it from the microwave and constantly stir until the white chocolate is melted completely. Set aside to cool down while you whip the cream. 
• In a chilled bowl, add the rest of the heavy cream and the powdered sugar. Beat on medium-high speed until stiff peaks form. Set the whipped cream aside. 
• In a separate bowl, beat the cream cheese until it is smooth and free of lumps. Add the dulce de leche, vanilla extract, and the melted white chocolate mixture. Beat until smooth and well combined. 
• Transfer half of the whipped cream to the filling mixture. Use a wide spatula to fold it into the mixture. Gently fold in the rest of the whipped cream until well blended. 
• Spread the filling in the pie dish and refrigerate for 4 hours.

Topping

• Add the heavy cream, powdered sugar, and vanilla to a chilled bowl. Beat on medium-high until it forms stiff peaks. 
• Pipe or spread the whipped cream on top of the pie. 
• Drizzle the top of the pie with caramel and chocolate sauce, then sprinkle toasted pecans over the top.