Preheat the oven to 350 degrees F (175 degrees C).

Combine graham cracker crumbs, 1/3 cup melted butter, and white sugar in a medium bowl until well mixed. Press into the bottom of a 9-inch springform pan.

Bake in the preheated oven until set, about 6 minutes. Cool completely.

Raise the oven temperature to 400 degrees F (200 degrees C).

Combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans in a large bowl until well mixed. Lightly pat onto a baking sheet.

Bake in the preheated oven until light brown, 10 to 15 minutes. Crumble while still hot. Cool completely.

Beat cream cheese in a large mixing bowl until smooth. Beat in condensed milk until well blended. Fold in whipped topping.

Spread 1/2 of the cream cheese mixture over the crust in the springform pan. Sprinkle 1/2 of the oat crumbles over the cream cheese mixture, and spread 1/2 of the caramel sauce over that. Repeat layers. Freeze until firm, at least 4 hours. Remove pan sides and serve cold.