Simple Caramel Cream Pie (No bake)

0 Start by making the pie crust. Mix the graham crackers, butter and pecans in a food processor, until it resembles wet sand.
1 Lightly spray with cooking spray the sides and bottom of an 9 inch pie plate. Pour the graham cracker crumbs into your prepared pan, and use the bottom of a measuring cup or glass to press it firmly on the bottom and sides of the pan. Use your fingers to pack it tightly if necessary to ensure a firm crust. Place the homemade crust in the freezer while making the filling.
2 For the filling, beat the heavy cream with a whisk attachment or an electric mixer in high speed until stiff peaks form and set aside.
3 In a medium bowl, beat cream cheese for 1 minute. Add dulce de leche and mix until incorporated. Add powdered sugar, vanilla extract and salt and mix.
4 Fold in the whipped cream using a rubber spatula. Pour into your prepared crust in an even layer and refrigerate for at least 6 hours or overnight.
5 With a whisk attachment, whip the heavy cream, sugar and vanilla extract, until stiff peaks form. Cut the pecans in small pieces and add them along with the chocolate chips on top of the pie, drizzle with caramel sauce. Serve it as is or along a scoop of vanilla ice cream