• Preheat your oven to 325 Fahrenheit, grease a 9x13 inch baking pan with cooking spray. I also like to line with parchment paper so they're easy to pull out for serving.

Cookie Dough Base:

• Place melted butter and sugars into a medium bowl. Mix until combined. Add egg and vanilla and mix again.
• Add baking soda, salt and flour and mix until just combined. Fold in chocolate chips.
• Press the cookie dough evenly onto the bottom of the baking pan. This will be a very thin layer so that the cookie dough can bake up properly.
• Place 24 of the oreos on top of the cookie dough covering as much as possible in a single layer.

Cheesecake Layer:

• Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add sour cream and beat in. Make sure it is completely smooth.
• Add eggs one at a time, mixing by hand so that they do not get over mixed. Add vanilla and mix again.
• Carefully pour the cream cheese mixture over the oreo cookies. Spread until you have an even layer. Top with more broken oreo chunks.
• Bake for 30-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, Remove from the oven and set on the counter to get to room temperature.
• When completely cooled, cover the cheesecake and place in the fridge for at least 3 hours to set up.
• When ready to serve, drizzle cheesecake with salted caramel sauce and cut into squares for serving.