• Cream cheese should rest at room temperature for about 45 minutes to soften before beginning.
• Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.

Graham Cracker Crust

• In a medium bowl, combine the graham cracker crumbs with ¼ cup granulated sugar. Add ⅓ cup melted butter and mix well. Press the mixture into the bottom of the prepared springform pan.
• Bake for 6 minutes. Remove from the oven and set aside to cool completely.

Oat-Pecan Crumble

• Preheat oven to 375 degrees F.
• In a large bowl, combine the flour, oats, pecans, and brown sugar. Add ½ cup melted butte and mix until well combined. Pour out and evenly distribute onto a large rimmed baking sheet.
• Bake for 15 to 20 minutes, until light brown. Use a spatula or spoon to crumble while still warm. Set aside to cool completely.

No-Bake Cheesecake

• In a large mixing bowl with an electric mixer, beat the cream cheese, ½ cup granulated sugar, and the vanilla until smooth. Fold in the whipped topping.

Assemble

• Spread half of the cheesecake mixture over the cooled crust in the springform pan. Sprinkle half of the oat-pecan crumbles over the cheesecake layer, and drizzle about one third of the caramel ice cream topping over the top. Repeat the layers one more time. Reserve remaining ice cream topping for serving.
• Cover the springform pan with foil and freeze overnight or for at least 4 hours.
• When ready to serve, remove the pan from the freezer and allow to rest at room temperature for about 5 or 10 minutes. Remove the pan sides, slice, and serve with additional ice cream topping drizzled over the top.