Prepare the Baking Tray:
Line an 8×8-inch baking tray with non-stick parchment paper  for easy removal.

Mix the Caramel and Salt:
In a mixing bowl , stir together the caramel topping  and coarse sea salt . Taste and adjust the salt if needed.

Make the Cream Cheese Mixture:
In a separate bowl, beat the cream cheese  and the caramel mixture  until smooth. Gently fold in 3 cups of Cool Whip  until well combined.

Dip the Oreos:
Dip 16 Oreo cookies  in the cooled coffee , soaking briefly to absorb moisture. Place them in a single layer in the bottom of the prepared baking tray.

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

Top with Cool Whip:
Spread 1 cup of Cool Whip  over the top layer of the cake. Refrigerate for at least 4 hours or overnight .

Decorate:
Before serving, drizzle with caramel syrup  and chocolate syrup . Sprinkle extra sea salt  if desired.

Slice and Serve:
Use a knife dipped in hot water  for clean cuts. Serve and enjoy this delicious, chilled treat! 

Notes:

Adjust the amount of sea salt  to your preference.
This cake can be made ahead and is best served chilled—perfect for warm summer days! 

Enjoy your Salted Caramel Oreo Icebox Cake—a guaranteed crowd-pleaser!