1. Make the Caramel Sauce

• In a small saucepan over medium heat, stir granulated sugar continuously until it melts into golden-brown caramel clumps.

• Carefully add butter pieces, stirring constantly as it bubbles.

• Slowly drizzle in heavy cream while stirring; let the caramel boil for 1 minute.

• Remove from heat and stir in salt.

• Let cool and store in a glass jar in the refrigerator.

2. Prepare the Crust

• Preheat oven to 300°F (150°C).

• Grease a 9-inch springform pan thoroughly.

• Combine crushed Oreos with melted butter.

• Press mixture evenly into the bottom of the pan to form a firm crust.

3. Make the Cheesecake Filling

• Using a stand mixer or electric beater, beat cream cheese until fluffy (2-3 minutes).

• Add sweetened condensed milk and mix until smooth.

• Beat in eggs one at a time, then add vanilla extract.

• Fold in 1 cup mini chocolate chips.

• Pour filling into the crust and sprinkle extra chocolate chips on top.

4. Bake the Cheesecake

• Bake for 40–50 minutes (or 60–70 minutes in a conventional oven) until the center is set but slightly jiggly.

• Run a knife around the pan edges but do not remove cheesecake yet.

• Cool on a rack, then refrigerate overnight in the pan.

5. Serve

• Microwave caramel sauce for 10–15 seconds to soften before serving.

• Remove cheesecake from the pan.

• Pour caramel sauce over the top.

• Sprinkle extra mini chocolate chips and sea salt if desired.

• Slice and enjoy!