Place the Oreos in a food processer and pulse until they turn to coarse crumbs. Stir in the melted butter and then spoon into a 9-inch baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the sides. Place in the fridge to chill for 30 minutes.
Place the cream in a large bowl and whisk until soft peaks form. Add the peanut butter and cream cheese and whisk for a few seconds, then add in the confectioner’s sugar and vanilla extract. Whisk again until smooth.
Take the base out of the fridge and spoon the peanut butter mixture into it. Cut one of the Snickets bar in chunks, and then slice each of the remaining snickets bars into 4 lengths (so you have 12 lengths altogether). Arrange the lengths in a star pattern on top of the cheesecake, and place the chunks of Snickets in a heap in the middle.
Place the carnation caramel in a piping bag or sandwich bag with the tip cut off. Pipe caramel sauce all over the top of the cheesecake and serve.
You can make this cheesecake ahead - it should keep in the fridge nicely for 1-2 days in a sealed container. .Nutritional Information is per Serving.