Halloween No Bake Cheesecake

Directions

1. Lightly coat a 9-inch springform pan with cooking 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 prepared pan and press firmly into an even layer. Place in the freezer while you prepare the filling.
4. In a large bowl, beat softened cream cheese with a hand mixer until smooth. Add powdered sugar and mix until well combined. Mix 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 incorporated.
7. Remove about 1 cup of the cheesecake mixture and place it 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 spice caramel cheesecake mixture and spread evenly. Optionally, create swirls with a toothpick. Add the remaining plain vanilla cheesecake mixture and spread evenly. Refrigerate for 2 hours.
9. In a small saucepan over medium heat, warm 1/2 cup of cream soda until just before it boils.
10. Place the unflavored gelatin in a medium bowl and pour the hot soda over it. Stir until the gelatin is completely dissolved.
11. Whisk in the remaining 1 1/2 cups of 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 set. Once the first layer is firm, place the remaining gummies on top and pour the reserved gelatin mixture. Refrigerate for another 2 hours or until completely firm.