For the crust:
2 cups chocolate wafer crumbs (I like using Oreos or chocolate graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
8 ounces cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1-2 pinches of fine salt, optional
10 ounces salted caramel sauce or topping
1 & 1/2 cups heavy cream
1-2 tablespoons chocolate sprinkles or shavings
To make the crust:
Preheat oven to 350°.
Combine all crust ingredients in a medium bowl, stirring until moistened.
Press mixture on bottom and up sides of a 9-inch pie pan.
Bake for 10 minutes. Allow to cool.
To make the filling:
Mix cream cheese, confectioners’ sugar, vanilla, and salt until combined.
Mix in caramel.
Whip cream until soft peaks form.
Gently fold whipped cream into cream cheese mixture.
Sprinkle top of pie with chocolate.
Pour filling into baked crust.
Refrigerate 8 hours or overnight before serving. Keep pie refrigerated.