Preheat the oven to 325°F.
In a food processor add the Oreo cookies and use the pulse button until they are crumbed. Melt the butter in the microwave for 30-45 seconds in a microwavable bowl. Then add the melted butter to the Oreo cookie crumbs and mix well.
Spray a 9-inch spring-pan with nonstick cooking spray. Then press the Oreo cookie mixture into the bottom of the pan and 2 inches up the side to form the crust and set aside.
In a microwave safe bowl add the caramels and the milk heat on HIGH for 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts and mix. Pour half of the caramel mixture into the crust. Place the crust into the refrigerator. Place the remainder of the caramel nut mixture to the side to use later.
In a large mixing bowl with a hand blender or in your stand mixer beat the cream cheese, sugar and vanilla with mixer until well blended. Once mixed fully, Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour the cream cheese mixture over the caramel layer in the crust.
Bake the cheesecake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes, you want to bake until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake. Allow the cheesecake to cool before removing from the pan.
Place the cheesecake in the fridge for 4 hours.
Once the cheesecake has cooled for 4 hours, microwave the remaining caramel mixture for 1 minute and stir, then pour over the top of the cheesecake and spread with a rubber spatula to cover the top of the cheesecake. Melt the chocolate in the microwave and then drizzle over the top of the cheesecake. Allow chocolate and caramel to set before serving.