24 chocolate sandwich cookies, ground (about 2 3/4 c.)
2 tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1/3 c. sugar
1/4 c. sour cream
2 eggs
1 tsp. vanilla
1/2 c. prepared caramel sauce
1/2 c. prepared fudge sauce
1/2 c. pecan halves

Preheat oven to 350°F. Combine ground cookies and butter in medium bowl; pat evenly on bottom and 1 inch up side of 9 inch spring form pan. Place in freezer while preparing filling. Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Beat in sugar, sour cream, eggs and vanilla until smooth. Pour mixture into prepared crust.

Bake cheesecake 30 to 35 minutes or until almost set in center. Loosen cheesecake from side of pan by running a spatula between cheesecake and pan. Cool on wire rack. Refrigerate, loosely covered, 8 hours or up to 3 days. Remove side of spring form pan from cheesecake, then place on serving plate. Drizzle caramel and fudge sauces over cheesecake. Top each serving with 2 or 3 pecan halves.