1. Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted butter until evenly coated.

2. Press the cookie mixture firmly into the bottom of a 9×13-inch dish to form the crust, then chill it for 10 minutes.

3. In a large bowl, beat the softened cream cheese until smooth and creamy.

4. Add the powdered sugar and vanilla extract, then beat again until fully combined.

5. Fold in the whipped topping gently until the filling becomes light and fluffy.

6. Spread the cream cheese mixture evenly over the chilled crust.

7. In another bowl, whisk together the instant chocolate pudding mix and cold milk until thickened.

8. Spread the pudding layer over the cream cheese layer in an even layer.

9. Drizzle about 3/4 cup of the caramel sauce over the pudding layer.

10. Drizzle about 1/2 cup of the chocolate sauce over the caramel.

11. Sprinkle the chopped pecans and mini chocolate chips over the top.

12. Cover and refrigerate for at least 4 hours, or overnight, until fully set.

13. Before serving, add the remaining caramel and chocolate sauce for an extra rich finish if desired.

14. Slice into squares and serve chilled.