Crust

1. Preheat oven to 325F/163C and line a 9-inch square pan with foil and grease it heavily, including up the sides. Place a 9"X13" pan on the lower shelf of the oven and fill it with hot water. This creates a more moist, even-tempered environment for the cheesecake to bake to prevent cracks.
2. In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan. Bake for 5 minutes then set aside to cool while you prepare the cheesecake batter.

Cheesecake

1. In the bowl of an electric mixer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrape sides of the bowl so all is incorporated evenly.
2. Mix in the salted caramel, sour cream, and vanilla extract. Once combined add in eggs, one at a time, making sure no trace of egg yolk is left behind.
3. Pour on top of the prepared crust. Spoon 8 tbsp sizes dollops of salted caramel and use a knife to swirl into bars. Bake for 38-42 minutes or until the center stops giggling, I use a digital thermometer to check that the internal temperature has reached 145F. Then turn off the oven, crack the oven door but let the cheesecake bars rest in the oven for 30 minutes then 30 minutes on the counter.  Then place in the fridge to chill for 2 hours.
4. Drizzle more salted caramel on top and flaky sea salt, if desired. Store in the refrigerator in an airtight container for up to 4 days.