Carmel pecan tort

2 cups finely crushed chocolate wafer cookies (about 38)
1/3 cup butter, melted
30 vanilla caramels, unwrapped
1/2 cup caramel-flavor ice cream topping
1/4 cup whipping cream
2 cups chopped pecans, toasted
3/4 cup semisweet chocolate pieces
1/4 cup whipping cream
Pecan halves (optional)

Preheat oven to 350°F. For crust, in a medium bowl stir together crushed cookies and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack.
Meanwhile, in a medium heavy saucepan combine caramels and caramel topping. Cook and stir over low heat until caramels are melted. Stir in 1/4 cup cream. Remove from heat; stir in chopped pecans. Spread mixture evenly over crust. Cover and chill for 1 hour.
For topping, in a small saucepan cook and stir chocolate over low heat until melted. Remove from heat; stir in 1/4 cup cream. Drizzle or spread topping over caramel layer. Cover and chill for at least 1 hour. If desired, garnish with pecan halves.