Preheat your oven to 175°C (350°F).

Process the Oreo cookies in a food processor until they become fine crumbs. Combine the crumbs with the melted butter and a pinch of salt.

Press this mixture firmly into the base and sides of a 23cm (9-inch) springform pan.

Bake for 10 minutes, then cool while preparing the filling.

Heat the heavy cream until just simmering, then pour over the chocolate chips and corn syrup. Stir until smooth and allow to cool.

In a large mixing bowl, beat the room-temperature cream cheese until smooth.

Add the granulated sugar and mix well before adding the eggs one at a time while mixing on low speed.

Incorporate the sour cream, vanilla extract, flour, and salt until combined.

Set aside 1/3 cup of the filling.

Mix the fudge swirl into the reserved cream cheese filling, then pour the main filling into the cooled crust.

Spoon the fudge mixture into the filling, creating a swirl pattern.

Wrap the springform pan in foil and place it inside a roasting tin. Pour boiling water into the tin until halfway up the sides of the springform pan.

Bake for 60-70 minutes until the edges are set and the center has a slight wobble.

Cool the cheesecake gradually in the turned-off oven for 1 hour, then cool it at room temperature for 2 hours.

Refrigerate for at least 8 hours or overnight.

Prepare the fudge drizzle using remaining chocolate chips and heavy cream. Pour caramel over the cheesecake and sprinkle with toasted pecans and flaky sea salt.