• Spray a 9-inch springform pan liberally with cooking spray.

Make The Crust

• Add the oreo cookies to a food processor and process until you have fine crumbs. Add the melted butter and process until moisten.
  
• Scoop the mixture into the pan and press it firmly into an even layer. Place in the freezer while making the filling.
  

Make The Filling

• In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Add the vanilla and lemon juice and mix until combined. Add the sour cream and stir well.
  
  
• In a separate bowl, whip the heavy cream until stiff peaks form.
  
• Fold the whipped cream into the cream cheese mixture until well combined and smooth.
  
• Remove about 1 cup of the cheesecake mixture (amount doesn't need to be exact) and place it in a medium size bowl. Add some of the pumpkin spice caramel (1/2 cup to 3/4 cup or to your taste) and mix to combine.
  
• Spread half of the (plain vanilla) cheesecake mixture evenly over the oreo crust. Top it with the pumpkin spice caramel cheesecake and spread it evenly. If you want, you can make swirls with a toothpick. Top with the remaining (plain vanilla) cheesecake. Spread evenly. Refrigerate for 2 hours.
  

Make the Jello Layer

• Place 1/2 cup of cream soda in a small saucepan over medium heat. Heat until just before it boils.
• Place the unflavored gelatin in a medium bowl and pour in the hot soda. Stir until the gelatin granules dissolve.
  
• Whisk in the remaining soda.
• Place some of the gummies all over the surface of the cheesecake, then pour all but 1/2 cup jello mixture onto cheesecake. Refrigerate 2 hours or until firm.
  After the first layer of jello has set, place the rest of the gummies on top of the jello and pour the remaining jello mixture. Refrigerate for 2 hours or until set and completely firm.