Step 1

Use a food processor or food chopper to crush the cookies into crumbs. Optionally, you can place the cookies in a large ziptop bag and crush them using a meat mallet or rolling pin. Reserve 1 cup of the crumbs for the topping and set aside.

Step 2

In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x-13-inch baking dish and firmly press to create the crust. I like to use the bottom of a 1/2-cup dry measuring cup for this. Set aside.

Step 3

Use a mixer to combine the cream cheese and sugar until smooth and well blended. Gradually add the whipped topping and mix after each addition - being sure to scrape down the sides of the bowl. Add the vanilla and mix well.

Step 4

Spread the mixture evenly over the crust. Pour the caramel sauce over the top of the cheesecake filling and then sprinkle the reserved 1 cup of cookie crumbs over the top. Cover and refigerate to allow the cheesecake to set. Slice and serve.