Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed dark chocolate cookies, melted butter, granulated sugar, and salt until well-mixed. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes until firm, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes. Add sour cream and vanilla, mixing just until combined. Incorporate the eggs one at a time, ensuring not to overmix.

Prepare a water bath for baking: wrap the springform pan with aluminum foil. Place the pan in a larger baking dish and fill it with hot water halfway up the sides. Bake at 325°F for 50-60 minutes until the edges are set but the center slightly jiggles.

Turn off the oven and let cheesecake sit inside with the door slightly ajar for 1 hour. Then cool at room temperature for 30 minutes. Transfer to the refrigerator, covering it and chilling for at least 6 hours or overnight.

When ready to serve, carefully remove the cheesecake from the springform pan. Drizzle caramel sauce over the top, sprinkle chopped salted peanuts, and melt chocolate chips to drizzle over them. Finish with flaked sea salt. Chill for an additional 20 minutes before serving.