Submitted by Pat Nekola
Note -- I generally make the whole package of Oreo cookies. I only use one half of the cookie crumbs to line the bottom of the cheesecake. I freeze the remaining crumbs for the next cheesecake.
Crust:
In a food processor, crush cookies and frosting into crumbs or place cookies into a quart size bag and crush with a rolling pin. Place cookie crumbs into a medium size bowl. Add the butter to the cookie crumbs and stir together. Spray no-stick baking spray onto the bottom and sides of a 10 inch spring from pan. Line the bottom of the pan with the cookie crumbs.
Filling:
Unwrap all the caramels from the bag and place into a 2 quart sauce pan. Place sauce pan into a frying pan with 2 cups of water or use a double boiler. Add the 2 tablesppons water and butter to the caramels. Whisk the caramels until melted. Spread the pecans out on a cookie sheet. Bake pecans at 300 F for 4 minutes. Gently spread the melted caramel on the bottom of the cookie crumbs. Sprinkle the pecans over the caramel. Beat the cream cheese. Add the sweetened condensed milk and unsweetened chocolate. Beat together until smooth and creamy. Add the eggs one at a time and beat. Add the flour and sugar and beat. Place half of the filling over the pecans. Sprinkle the chocolate chips evenly over the filling. Add the reamining filling over the chocolate chips. Bake at 300 for 55 to 60 minutes or until toothpick inserted in the middle comes out clean.
Topping:
In a small bowl, mix together the sour cream, sugar and chocolate flavoring. Spread the mixture over the top of the baked cheese cake. Shut off the oven and leave the oven door ajar. Let the cheesecake cool in the oven for about 2 hours.
Fluffy Frosting:
In a small sauce pan, over low heat, whisk in the flour and continue to stir until smooth and thick. Refrigerate. (If the flour cream mixture is added to the butter mixture before it has cooled, the butter will melt and curdle.) Place the flour mixture in the refrigerator and cool at least two hours. Cream the butter and add the sugar. Beat until smooth. Add the salt and chocolate flavoring and beat about three minutes. Add the flour-milk mixture (a little at a time) into the butter-sugar mixture and continue to beat until frosting is very smooth. Set aside.
Decorations:
Using a number 7 writing tip, pipe on lattice work across the top of the cheesecake. Using a number 48 cake tube pipe on the border on both the top and bottom of the cheesecake. Using the number 22 cake tube pipe on flowers on the top of the cake, three across and four down. Place 1 whole pecan in the center of each flower.