Halloween No Bake Cheesecake

Directions

1. Coat a 9-inch springform pan generously with non-stick spray.
2. Pulse the Oreo cookies in a food processor until they turn into fine crumbs. Pour in the melted butter and pulse again until the mixture is moistened.
3. Transfer the crumb mixture to the prepared pan and press it down firmly into an even layer. Put the pan in the freezer while you prepare the filling.
4. Using a hand or stand mixer, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar until fully incorporated. Add the vanilla extract and lemon juice, mixing until combined. Then stir in the sour cream.
5. In another bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until the batter is smooth and uniform.
7. Scoop out roughly 1 cup of the plain cheesecake batter into a medium bowl. Stir in ½ to ¾ cup of pumpkin spice caramel (adjust to your preference) and mix well.
8. Spread half of the plain cheesecake batter evenly over the Oreo crust. Spoon the pumpkin spice caramel cheesecake batter on top and spread it out. Optionally, use a toothpick to create swirls. Then spread the remaining plain cheesecake batter over the top. Refrigerate for 2 hours.
9. Pour ½ cup of cream soda into a small saucepan and warm it over medium heat until it is just about to simmer.
10. Sprinkle the unflavored gelatin over the hot cream soda in a medium bowl and whisk until the gelatin is completely dissolved.
11. Whisk in the remaining 1½ cups of cream soda until well combined.
12. Arrange some gummy candies on top of the chilled cheesecake. Pour the gelatin mixture over the gummies, reserving about ½ cup. Refrigerate for 2 hours or until the gelatin is firm. Once set, add the remaining gummies on top and pour the reserved gelatin over them. Refrigerate another 2 hours until fully set.