Instructions

1. Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper.
2. Mix together the cookie crumbs and melted butter. Press the mixture evenly and firmly into the bottom of the prepared pan. Bake 10 minutes. Cool completely.
3. Beat together the cream cheese and powdered sugar until creamy. Add 1/2 cup caramel topping and beat again.
4. Fold in 1 1/2 cups Cool Whip and sea salt. Spread over the cooled crust and refrigerate at least one hour.
5. Bring the heavy whipping cream to just below boiling and remove immediately. Stir in the chocolate chips until melted and creamy.
6. Cool 10 minutes, then spread over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
7. Place the unwrapped caramels and caramel topping in a saucepan. Cook over low heat until melted.
8. Stir in the heavy cream until creamy. Let cool 5-8 minutes, stirring often.
9. Spread over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired.
10. Refrigerate for at least an hour before serving. Cut into 10-12 slices. Refrigerate leftovers.