For the Crust:

1. Preheat the oven to 350°F and line an 8 x 8-inch baking dish with parchment paper. Spray the paper and the pan with nonstick spray.
2. Place the cookies in a food processor and pulse until fine crumbs form. Add in the cinnamon and the melted butter and pulse a few more times until the crumbs are evenly moistened.
3. Press the crumb mixture into the prepared pan, ensuring to compact it down.
4. Bake the crust for 10-12 minutes or until golden around the edges.

For the Caramel:

1. While the crust is baking, make the caramel by combining the cream, butter, and sugar in a medium saucepan set over medium-high heat. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture registers 240°F on a candy thermometer.
2. Remove from the heat and carefully whisk in the cookie butter and salt. Whisk until smooth and well combined.
3. Pour the caramel over the baked crust and allow to set at room temperature for 20 minutes. Transfer the pan to the fridge to continue setting while you make the chocolate topping.

For the Topping:

1. Heat the cream in the microwave or on the stovetop until it is hot, about 1 minute in the microwave and about 3-5 minutes on the stovetop.
2. Place the chopped chocolate in a heat-safe mixing bowl and pour the hot cream over top. Allow it to sit for a minute and then gently start to stir until the chocolate and cream melt together and become glossy and smooth. If the chocolate is not melting all the way, microwave in 10-second increments, stirring after each one, until it is fully melted.
3. Pour the chocolate mixture evenly over the cooled caramel layer, spreading it out with a spatula, and allow it to set at room temperature until cooled. Sprinkle the chocolate with flaky sea salt and then transfer the pan to the fridge to set for at least 1 hour.

Slice into bars after chilling. I recommend keeping the sliced bars in the fridge – they are delicious cold and will hold their shape better if kept chilled.