Directions

Preheat oven to 350º and position an oven rack in the middle of the oven.

Make cheesecake: Beat cream cheese in a large bowl using a hand mixer or a stand mixer with the paddle attachment until smooth. Add pumpkin puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.

Make the crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8" springform pan with cooking spray and double-wrap the outside of the pan in aluminum foil. Press the Oreo mixture into the pan and ⅓ of the way up the sides, packing tightly.

Pour cheesecake filling over the crust and place the pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.

Turn the oven off, prop open the door, and let the cheesecake cool in the oven for 1 hour. Remove the pan from the water and unwrap the foil. Refrigerate the cheesecake until totally chilled, at least 4 hours and up to overnight.

When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.