Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper, leaving some overhang for easy removal.

In a bowl, whisk together the flour, baking soda and salt.

In a separate large bowl, cream together the softened butter, granulated sugar and brown sugar until light and fluffy. Add the egg and mix until well combined.

Gradually add the dry ingredients to the butter sugar mixture, mixing until just combined. Fold in the dark chocolate chunks.

Press the chocolate chip cookie dough into the bottom of the prepared baking dish, forming an even layer.

Place a layer of Oreo cookies on top of the cookie dough, covering the entire surface.

In another bowl, beat the softened cream cheese, salt and granulated sugar. Beat until well combined. Mix in the greek yogurt and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition.

Pour 1/2 the cheesecake mixture over the Oreo layer, spreading it evenly. Sprinkle with peanut butter cups. Add rest of cheesecake batter.

Top with crushed oreo cookies.

Bake in the preheated oven for about 30-35 minutes, or until the cheesecake is set.

Remove from the oven and let cool completely in the baking dish.

In a saucepan, heat water and granulated sugar over medium heat, stirring constantly until it melts and turns amber in color.

Carefully and slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously.

Remove from heat and add the salted butter. Stir constantly until melted. Return to heat for a few more minutes. If you heat for too long your caramel sauce will end up more like toffee.

Add salt to taste, stirring until smooth and well combined. Let cool slightly.

Once the cheesecake is cooled, top with chopped peanut butter cups, crushed Butterfingers and a drizzle of the salted caramel sauce.

Once chilled and set, lift the bars out of the baking dish using the parchment paper overhang, then cut into squares or rectangles. Enjoy!