One of the best cheesecakes ever.
Heat oven to 325°F.
Finely crush the Oreo cookies in a food processor, pulsing.
Mix cookie crumbs and butter together and press onto bottom
and 2 inches up side of 9-inch springform pan.
Place the caramels and milk into a saucepan over low to medium heat. Melt and stir together to combine into a smooth mixture.
Stir in the nuts and pour half of the caramel mixture onto the crust.
Refrigerate the crust for 10 minutes.
Leave the remaining caramel mixture in the saucepan and set aside for later use as the topping.
Place the cream cheese, sugar and vanilla in a large mixing bowl and beat with and electric mixer until blended.
Add the eggs, one at a time, mixing on low speed after each just until blended.
Remove the crust from the refrigerator and pour the filling in.
Place into the preheated oven.
Place a cookie sheet lined with aluminum foil on the rack below the cheesecake to catch any possible drips.
Bake 65 to 70 minutes or until center is almost set.
Remove from the oven to a cooling rack.
Run knife around rim of pan to loosen cake.
Cool to room temperature, then place into the refrigerator for 4 hours before you remove the outside rim.
If the caramel mixture has hardened, reheat on the stove top over low heat. Let cool a little, then drizzle over cheesecake in combination with the chocolate drizzle.
Place the chocolate chips, or chopped pieces into the top of a double boiler or melt in a small saucepan over low heat.
Drizzle in combination with the caramel topping.
Keep cheese refrigerated.