Directions:
1. Pulverize the Oreo cookies in a food processor until finely ground. Combine with melted butter and press into the bottom of a lined 9×13 inch baking dish.
2. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. In another bowl, beat the cream cheese until smooth and creamy. Gently fold in the whipped cream.
3. Spread half of the cream cheese mixture over the Oreo crust. Drizzle half of the caramel sauce on top and sprinkle with sea salt. Repeat the layers.
4. Cover the dish and refrigerate for at least 6 hours, or overnight, until the cake is fully set.
5. Before serving, sprinkle mini chocolate chips over the top. Slice and savor this indulgent dessert!
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