Preheat oven to 350F.
Place Oreo cookies in a food processor and process until nice and crumbly.
In a medium mixing bowl combine the Oreo cookie crumbs, melted butter and sugar, stir to combine.
Press firmly into the bottom and sides of a 9" or 11” tart pan. Bake for 7-8mins. Cool completely in pan.
Place dark chocolate chips and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 minutes. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge. You can also place in the freezer for 5 to 10 minutes.
Sprinkle with sea salt and drizzle with caramel topping. Serve at room temperature.