Preheat the oven to 375°F. Spritz a 9-inch deep dish pie pan with baking spray.
In a small mixing bowl toss together cookie crumbs, butter and sugar. Press onto the bottom and 1 inch up the side of the prepared pan. Bake for 12-14 minutes until lightly golden. Cool completely on a cooling rack.
While crust bakes, spread pecans on a baking sheet. Bake for 6-8 minutes then set aside to cool.
Meanwhile, use an electric mixer hand mixer whip together cream cheese, pudding mix, condensed milk and milk. Whip for 2-3 minutes until fluffy and smooth. Spread over cooled crust.
Dollop dulce de leche over cheesecake layer. Use a knife or offset spatula to swirl.
Top with crushed Heath bar and sprinkle with toasted pecan pieces.
Chill for 4-6 hours hours before cutting.
Serve with a dollop of fresh whipped cream or whipped topping.