Combine oreo crumbs and melted butter in a bowl and mix well

Press into bottom and sides of springform pan, freeze while preparing filling.

Have salted chocolate candy sqares un wrapped in a bowl. Heat the 1/4 cup heavy cream until hot but not boiling. Pour over candy, let sit 30 seconds then whisk until well blended, set aside, this is the swirl mixture for the cheesecake

Beat cream cheese in a large bowl until creamy

Add sugar and vanilla and beat in well

Add eggs, one at a time beating each egg in

Stir in sour cream until completely incorporated

Remove crust from freezer and wrap bottom and sides with a double thickness of foil

Spread 1/2 of cheesecake filling in crust

Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it

Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern

Add remaining cheesecake batter on top and smooth over

Drop remaining chocolate caramel mixture in spoonfulls on top of batter

Swirl the chocolate caranel through batter

Place cheesecake in a large baking pan, add hot water to come up 1/2 of sides of cheesecake and place in preheated oven. Bake 60 to 80 minutes until the sides appear to be set but the middle is still wobbly

Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight

Run a thin knife around edges of pan and unlock sides of springform pan

Have dark chocolate caramel candy's in a large bowl. Heat cream until hot but not boiling, pour over candy's, let sit 30 seconds then whisk until completely blended. Refrigerate until completely cold.at least 4 hours.

Right before ready to garnish, beat chocolate caramel cream until light and fluffy

Pipe around and in center of cheesecake, add sliced salted chocolate caramel candy's. Store in refrigerator but allow about 10 minutes at room temperature for best flavor