Line an 8-inch by 8-inch baking dish with non-stick parchment paper.

In a mixing bowl, combine the caramel ice cream topping with the coarse ground sea salt. Stir until the salt is dissolved.

In another bowl, beat the softened cream cheese until creamy. Add the caramel mixture and mix well. Fold in 3 cups of Cool Whip.

Dip 16 Oreo cookies in the cooled coffee and arrange them in a single layer at the bottom of the baking dish.

Spread half of the caramel cheesecake mixture over the Oreos. Repeat with another layer of 16 coffee-dipped Oreos and the remaining cheesecake mixture.

Spread 1 cup of Cool Whip over the top layer of the cake.

Drizzle caramel and chocolate syrups over the top and sprinkle extra sea salt.

Chill the cake for at least 4 hours or overnight before serving.

Slice into 9 squares using a knife dipped in boiling water for clean cuts.