Step 1: Prepare the Chocolate Cookie Crust

1. Crush the Oreo cookies into fine crumbs using a food processor.
2. Mix in the melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Chill in the refrigerator for 15 minutes while preparing the filling.

Step 2: Make the Chocolate Cheesecake Filling

1. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
2. Add vanilla extract and melted dark chocolate, mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the chocolate mixture until smooth and fluffy.
5. Pour the cheesecake filling over the chilled crust and spread evenly.
6. Refrigerate for at least 6 hours, or preferably overnight.

Step 3: Make the Caramel Ganache Topping

1. In a small saucepan, heat the caramel sauce and heavy cream over low heat, stirring until combined.
2. Let the mixture cool slightly before pouring over the cheesecake.
3. Sprinkle with sea salt flakes and chocolate shavings for extra flavor and texture.

Step 4: Serve and Enjoy!

1. Once fully set, carefully remove the cheesecake from the springform pan.
2. Slice and serve with extra caramel drizzle or whipped cream.