Make the caramel sauce in a small saucepan, heat the sugar over medium heat. Continually stir. It will start to melt and form brown clumps. Keep stirring. Once the sugar is melted, add the butter. Keep stirring as caramel bubbles when butter is added. Stir the butter until completely melted, 2-3 minutes. Continue stirring and slowly drizzle the cream in. Allow mixture to boil for 1 minute, then remove pan from heat. Immediately stir in the salt. Set aside and cool. Store in jar.

Preheat oven to 300°. Grease a 9" springform pan.

Crush the Oreo's and combine with melted butter in a bowl. Press mixture into bottom of springform pan.

Beat the cream cheese until fluffy, add in the condensed milk, eggs- one at a time, and vanilla. Add the chocolate chips and fold in gently.

Bake for 40-50 minutes or until cheesecake is set. Run a knife around edge of pan and place on a cooling rack. Allow to cool before putting in the refrigerator in the pan overnight.

Before serving, heat caramel sauce in microwave for 10-15 seconds. Pop the springform pan off cheesecake. Pour enough caramel sauce over the top of the cheesecake to cover it. Top with chocolate chips and a sprinkle of salt. Slice and serve.