Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a food processor or by hand, crush the Oreos into fine crumbs. Transfer to a bowl and stir in the melted butter until evenly coated. This is my favorite part—I love crushing Oreos with a heavy rolling pin when I don’t have a food processor, just like my grandma used to do.

Press the Oreo mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until slightly set. This step gives the crust a bit of crunch and flavor—trust me, it makes all the difference.

While the crust bakes, beat the softened cream cheese and sugar together in a large mixing bowl until smooth and creamy, about 3-4 minutes. I always do this step with a hand mixer; it’s quick and makes the filling silky.

Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract. The eggs help set the cheesecake, so don’t rush this step.

Pour the cream cheese mixture over the pre-baked crust, spreading evenly with a spatula. Gently tap the pan on the counter to remove air bubbles. I find that a gentle tap helps create a smooth surface.

Bake for 35-40 minutes, or until the edges are set and the center slightly jiggles. It will firm up as it cools. My grandma always told me to keep an eye on the edges—they should be just starting to turn golden.

Remove from oven and let cool completely in the pan on a wire rack. Once cooled, spread a generous layer of caramel sauce on top. If you like a little extra flair, sprinkle some sea salt flakes on the caramel while it’s still soft—that salty-sweet combo is one of my favorites.

Refrigerate the bars for at least 4 hours, or overnight, to let the flavors meld and the cheesecake set fully. I like to make these a day ahead—it gives me more time to relax and enjoy the process.

Once chilled, cut into squares and serve. For the perfect clean cut, dip your knife in hot water and wipe it dry between slices. It’s a trick I learned from my grandma’s baking secrets.