Lightly grease a 9-inch pie plate with non-stick cooking spray and set aside.
In a food processor, blitz up the cream filled sandwich cookies until finely ground into crumbs. Add in the melted butter and process until well combined. Dump the crumb mixture into the bottom of the prepared pie plate and press it in firmly along the bottom and up the sides to form a crust.
For the caramel layer, pour the water into a medium saucepan and top with the sugar. Set the pot over medium-high heat and cook until the sugar dissolves and the mixture becomes deeply golden brown, approximately 10 to 13 minutes. Once the sugar starts to turn a little golden, you can gently swirl the pan but do not stir the mixture at all prior to adding the cream as this will cause crystals to form and prevent your caramel from being silky smooth.
Remove the caramel from the heat and carefully whisk in 1/3 cup of the cream as well as all of the Irish cream. Return the caramel to the heat and cook, stirring frequently over medium-low, until the caramel has thickened quite a bit. This should take approximately 5 minutes.
Once thickened, turn the heat down to low and slowly whisk in the butter, cream cheese, and salt. Carefully pour the hot caramel mixture into the bottom of the crust and place it in the freezer for at least 1 hour to chill.
Once chilled, make the whipped cream by whipping the remaining 1½ cups of cream with the icing sugar and vanilla just until soft peaks form. Dollop and swoop the whipped cream over the chilled caramel layer and serve right away or place the pie in the fridge until ready to serve.