Preheat the oven to 350°F (175°C). In a bowl, combine crushed cookies, melted butter, sugar, and salt. Mix until moistened and press into a springform pan. Bake for 10 minutes.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla until blended. Add eggs one at a time, mixing gently.

Wrap the springform pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan.

Bake at 325°F (163°C) for 60-70 minutes until edges are set but center is jiggly. Turn off the oven, leaving the cheesecake inside for an hour.

Remove cheesecake from the oven and let it cool for 30 minutes. Cover and refrigerate for at least 6 hours or overnight.

Drizzle caramel sauce over the top, sprinkle peanuts, drizzle melted chocolate, and finish with flaked sea salt before serving.

For clean slices, heat a knife under hot water and wipe it dry before cutting.