Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.

In a small bowl, combine the Oreo crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.

Place the crust in the refrigerator while you prepare the filling.

In a large mixer bowl, beat the cream cheese, sugar, and brown sugar until smooth and well combined.

Add the vanilla extract, coconut extract, and 1/2 cup of caramel sauce. Mix until well combined and smooth.

Gently fold in the broken vanilla wafer cookies and toasted coconut flakes into the cream cheese mixture.

In a separate large mixer bowl, whip the cold heavy whipping cream and powdered sugar on high speed until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture in two additions until just combined.

Spread about 1/3 of the cheesecake filling evenly over the crust. Drizzle with about 1/4 cup of the remaining caramel sauce and gently swirl with a knife, being careful not to go through the crust.

Repeat the layering with another 1/3 of the cheesecake filling and another 1/4 cup of caramel sauce, swirling again.

Add the remaining cheesecake filling and spread into an even layer. Cover the cheesecake and refrigerate for at least 4-5 hours, or until firm.

Carefully remove the cheesecake from the springform pan and place it on a serving platter. Sprinkle with mini chocolate chips and additional toasted coconut flakes.

To make the chocolate ganache, place the semi-sweet chocolate chips in a heatproof bowl. Heat the remaining 1/4 cup of heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth.

Drizzle the chocolate ganache and remaining caramel sauce over the top of the cheesecake. Serve immediately.