Spray the inside of a 9” springform pan with cooking spray and set aside.
Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.
Melt butter in the microwave and pour into the food processor with the Oreo cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
Pour the cookie crumb mixture into the springform pan and press gently until the crumbs evenly coat the bottom and approximately 1” up the sides of the pan. Set aside.
Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and continuing until completely melted. Stir in salt.
Pour the melted caramel into the prepared pie crust.
Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15-second increments, stirring in-between, until completely melted.
Carefully pour and spread the chocolate layer on top of the caramel layer.
Immediately sprinkle the top with coarse sea salt and place in the fridge to chill for a minimum of 2 hours.
Serve chilled. Store in the refrigerator for up to 4 days.