Lower oven rack to the lower third position and preheat to 350°F (177°C). Wrap aluminum foil around the bottom and tightly around the outside walls of an ungreased 9-inch springform pan.

In a food processor or blender, pulse the whole Oreos into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Pour the mixture into the prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom and partway up the sides of the pan; you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake the crust for 10 minutes. Remove from the oven and place the wrapped springform pan inside a large roasting pan. Sprinkle 1/2 cup pecans or chocolate chips in a single layer on top of the warm crust, and set aside while you make the filling.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter. At this point, get a kettle or pot of water heating up for the water bath. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough.

Pour/spoon about half (just eyeball it) of the cheesecake batter into the crust, using a spoon or offset spatula to smooth it into an even layer. If using homemade caramel, make sure it’s pourable consistency by warming it in the microwave, as it thickens considerably when made ahead and refrigerated. Drizzle about 1/4 cup (75g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. The caramel swirl bakes into the cheesecake, so you won’t really see it when you cut into the dessert.

If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. I usually bake it for 30 minutes, tent it with foil, and bake for another 35 minutes. When it’s done, the center of the cheesecake will slightly wobble if you gently tap the pan.

Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.

Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately, because the cheesecake is cold. Top with pecans. Again, if using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it in the microwave. Drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired.

Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.