In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed for 2-3 minutes, until fluffy.
Add sour cream, sugar, eggs, vanilla, cinnamon, and salt to bowl and beat until mixture is smooth.
Fold in chopped Cinnamon Bun Oreo cookies.
Pour batter into pre-baked cookie crust and smooth the top with a spatula.
Place back in oven for 35-40 minutes, until filling is set.
Remove from oven and let cool for about 30 minutes.
Place in fridge to chill for at least two hours.
Use foil overhang to take bars out of pan. Remove foil from bottom and set on cutting board.
Drizzle cinnamon caramel sauce over the top and slice into squares.