Pulse 25 Oreo cookies in a food processor until fine crumbs. Mix with 10 tbsp melted unsalted butter and press into a 9-inch pie plate. Refrigerate for about 15 minutes.

Beat 8 oz room temperature cream cheese and ¾ cup dulce de leche until smooth, about 2-3 minutes. Gradually add ⅓ cup brown sugar, 3 tbsp sour cream, and ¼ tsp salt. Mix until well blended.

In a separate bowl, whip ⅔ cup cold heavy cream, 3 tbsp powdered sugar, and 2 tsp vanilla bean paste until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the dulce de leche mixture until just combined.

Pour the filling into the prepared Oreo crust, smoothing the top. Cover and refrigerate for at least 4 hours.

Combine 1 cup cold heavy cream, 3 tbsp powdered sugar, and 2 tsp vanilla bean paste. Whip until stiff peaks form.

Dollop the whipped cream over the pie, drizzle 2 oz melted chocolate, and sprinkle with ¼ cup toasted chopped pecans. Serve chilled.