Award winning recipe, so good a restaurant in Colorado asked my permission to put it on their menu.

Scale

18 chocolate wafers finely crushed

3 tablespoons butter, melted, divided

16 chocolate wafers

4 ounces chopped dark or semisweet chocolate

1 3/4 cups whipping cream

1 cup halved pecans toasted

1/3 cup caramel topping

1 (8 oz) package cream cheese, softened

1-cup creamy peanut butter

1 1/4 cups confectioners' sugar

1/2 teaspoon vanilla

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Combine crushed chocolate cookies and 2 tablespoons melted butter; press mixture on bottom of a 9-inch spring form pan. Stand 16 cookies around edge of pan, slightly overlapping and pressing into crumb mixture on bottom of pan. Bake chocolate cookie crust at 350" for 5 minutes; cool.
Stir together chocolate, 1/4 cup whipping cream, and 1 tablespoons butter in a small saucepan over medium-low heat, cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small zip-top plastic bag (or squeeze bottle). Pour remaining chocolate mixture evenly over cookie crust in pan.
Arrange pecans in an even layer on chocolate layer in pan.
Spread butterscotch-caramel topping evenly over pecans, starting from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave this border; if not, the caramel will ooze out of the torte.)
Beat cream cheese, peanut butter, confectioners sugar and vanilla at medium-high speed with an electric mixer until well blended. Decrease speed to low, and gradually add remaining 1 1/2 cups cream. When cream is incorporated increase speed to high and beat for 1 minute or until mixture is thick and creamy. Spread cream cheese mixture evenly over caramel layer.
Snip a tiny hole in 1 corner of chocolate-filled zip-top plastic bag, and drizzle chocolate over mixture in pan.
Cover and chill at least 4 hours or overnight. Just before serving remove pan sides.
For easy slicing use a warm knife.