Preheat oven to 375. Line 8×8 baking dish with foil (to ensure easy removal of bars), and spray foil with non-stick cooking spray. Remove Oreo crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan. Put crust into the oven to bake for 8 minutes, then remove from oven.
Meanwhile, when crust is baking, cream together all of the ingredients, (except for the caramel and pecans), with a hand held mixer until smooth. (Or you could mix everything together in a blender or food processor, and skip the step of blending the cottage cheese beforehand).
Pour filling over Oreo crust, smoothing out filling with a spatula. Sprinkle the pecans over the top of the cheesecake bars. Place cheesecake bars in the oven, bake for 30-35 minutes, or until cheesecake is almost set in the center. Let cool, and chill in the refrigerator for a few hours, or overnight.
After chilled, remove from the refrigerator, and pull entire cheesecake out of pan, using the foil to lift cheesecake out of pan and onto a cutting board. Cut bars into 12 even bars, (I used a pizza cutter and wiped the blade clean with a paper towel between each cut). Just before serving, drizzle caramel over bars.