Directions:
In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 30 minutes.
Spread the softened chocolate ice cream over the Oreo crust, smoothing it into an even layer. Freeze for 1 hour or until firm.
Spread the softened vanilla ice cream over the chocolate ice cream layer. Sprinkle the chopped pecans and chocolate chips over the top. Freeze for 2 hours or until firm.
Before serving, drizzle the caramel sauce over the top and add a generous dollop of whipped cream.
Garnish with extra Oreo cookies, pecans, and chocolate chips.
Slice and serve immediately.