Halloween No Bake Cheesecake

Directions

1. Liberally coat a 9-inch springform pan with nonstick spray.
2. Pulse Oreo cookies in a food processor until finely ground. Add melted butter and pulse until the mixture is moistened.
3. Transfer the crumb mixture to the pan and press firmly into an even layer. Freeze while you prepare the filling.
4. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and mix well. Beat in vanilla extract and lemon juice, then stir in sour cream.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
7. Remove about 1 cup of the cheesecake mixture and place in a medium bowl. Stir in 1/2 to 3/4 cup pumpkin spice caramel (to taste) until combined.
8. Spread half of the plain vanilla cheesecake mixture evenly over the Oreo crust. Top with the pumpkin caramel cheesecake and spread evenly. Optionally, create swirls with a toothpick. Add the remaining plain cheesecake and spread evenly. Refrigerate for 2 hours.
9. In a small saucepan, heat 1/2 cup cream soda over medium heat until just before boiling.
10. Place unflavored gelatin in a medium bowl and pour the hot soda over it. Stir until the gelatin is fully dissolved.
11. Whisk in the remaining 1 1/2 cups cream soda.
12. Arrange some gummies over the surface of the cheesecake, then pour all but 1/2 cup of the gelatin mixture over the cheesecake. Refrigerate for 2 hours or until firm.
13. Once the first jello layer is set, place the remaining gummies on top and pour the reserved 1/2 cup gelatin mixture. Refrigerate for another 2 hours or until completely firm.