In a mixing bowl, combine the finely crushed gourmet Oreo cookies, organic cane sugar, and melted European-style cultured butter. Mix until well combined.

Press the mixture firmly and evenly onto the bottom of a prepared springform pan, creating a smooth and compact crust layer. Place it in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat the softened artisanal cream cheese until smooth and creamy using an electric mixer.

Add in the Madagascar vanilla bean extract and premium Dutch-processed cocoa powder. Continue to beat the mixture until fully incorporated and smooth.

Gently fold in the hand-whipped organic whipped topping into the cream cheese mixture until well combined.

Take the prepared crust from the refrigerator. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.

Arrange the specialty Oreo cookies with a hint of sea salt on top of the cheesecake, pressing them slightly into the filling.

Cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for at least 4-6 hours, or preferably overnight, allowing it to set and firm up.

Prior to serving, carefully remove the chilled cheesecake from the springform pan.

Slice the Ruth's Chris Cheesecake into portions and serve each slice, savoring the rich flavors and delightful textures created by the unique combination of ingredients.