1️⃣ Make the Caramel Sauce:
In a small saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will start to melt and form brown clumps—keep stirring! Once fully melted, add the butter, continuing to stir as the caramel will bubble up. Stir until the butter is completely melted (about 2-3 minutes). Slowly drizzle in the heavy cream while stirring continuously, as the mixture will bubble up again. Allow it to boil for 1 minute, then remove from heat. Stir in the salt and set the sauce aside to cool. Store in a glass jar and refrigerate for later use. 🍯

2️⃣ Preheat the Oven:
Preheat your oven to 300°F (150°C). Thoroughly grease a 9-inch springform pan and set it aside. 🔥

3️⃣ Make the Crust:
In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press this mixture evenly into the bottom of the prepared springform pan. 🥄

4️⃣ Prepare the Filling:
In a stand mixer or with an electric beater, beat the softened cream cheese until fluffy (about 2-3 minutes). Gradually beat in the sweetened condensed milk, followed by the eggs, one at a time, until well combined. Mix in the vanilla extract. Gently fold in the mini chocolate chips with a spatula. Pour the filling into the prepared crust, then sprinkle a handful of mini chocolate chips on top. 🍫

5️⃣ Bake:
Bake the cheesecake in the preheated oven for 40-50 minutes, or until the cheesecake is set but still slightly jiggles in the center. Once done, run a thin knife around the edge of the cheesecake (leave it in the pan) and place it on a cooling rack. Allow the cheesecake to cool completely, then chill it in the fridge overnight while still in the springform pan. ⏳

6️⃣ Serve:
Before serving, warm the caramel sauce in the microwave for 10-15 seconds. Remove the springform pan from the cheesecake, and pour enough caramel sauce over the top to cover it. Top with additional mini chocolate chips and a sprinkle of sea salt, if desired. Slice and serve immediately. 🍮🍫