Stir together the caramel topping and sea salt.

Beat the cream cheese and caramel in a mixer on medium until creamy.

Fold in 2 cups of the Cool Whip.

Dip 16 Oreo cookies quickly into the milk and line the bottom of an 8x8 pan.

Spread half of your caramel cheesecake mixture on top of the Oreo.

Drizzle on some caramel.

Repeat the layers with the rest of the cookies and cheesecake batter.

Use the rest of the Cool Whip to decorate the top.

Crumble some extra cookies on top, if desired.

Drizzle on hot fudge and caramel sauces.

Chill at least 6 hours.