In a microwave-safe bowl, add the caramels and milk. Microwave for 60 seconds, remove, and stir with a fork. Return to the microwave for 15-30 more seconds, remove, and stir until smooth. Place caramel in the refrigerator to allow it to thicken up.

Place the Oreos in a large ziploc bag, seal, and crush with a rolling pin. Alternatively, cookies can be crushed in a food processor. Pour crushed cookies into a bowl, add the melted butter, and mix with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you make the ganache.

In a microwave-safe bowl, add the chocolate chips and heavy cream. Heat in the microwave for 60 seconds, remove, and whisk until smooth. If still lumpy, return to microwave at ten second intervals.

Pour half of the ganache into the cookie crust. Refrigerate for at least 20 minutes before filling.

In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, and return bowl to mixer. Switch out whisk attachment with paddle attachment.

Place the cream cheese, powdered sugar, vanilla, and salt into the stand mixer bowl. Beat on high until smooth and combined. Add 1/4 of the whipped cream and continue beating. Remove bowl from mixer and gently fold in the remaining whipped cream with a spatula. Pour filling on top of ganache layer and use a spatula to smooth out evenly. Refrigerate for 30 minutes.

Place half of the caramel sauce into a pastry bag fitted with a small round tip. Inject the filling with the caramel evenly throughout the pie. Refrigerate pie for at least 4 hours, or overnight.

Before serving, garnish pie with chopped pecans, leftover ganache, and caramel. Pipe extra whipped cream around the edge, if desired.