Preparation Steps

• Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
• Combine Oreo crumbs and melted butter. Press the mixture evenly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
• Toast coconut flakes on a baking sheet at 350°F for 5-10 minutes, stirring every 2-3 minutes until golden. Cool completely.
• In a large bowl, beat cream cheese with sugar and brown sugar until smooth and creamy.
• Mix in vanilla extract, coconut extract, and half a cup of caramel sauce until well combined.
• Fold in broken vanilla wafer cookies and toasted coconut flakes into the cream cheese mixture.
• In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the cheesecake mixture until smooth.
• Spread one-third of the cheesecake filling over the crust. Drizzle with one-quarter cup caramel sauce and swirl gently with a knife, avoiding piercing the crust.
• Repeat the layering with another third of the filling and caramel sauce swirl.
• Top with the remaining cheesecake filling and refrigerate for 4-5 hours or until firm.
• Remove the cheesecake from the springform pan. Garnish the top with mini chocolate chips and toasted coconut flakes.
• Make chocolate ganache by heating 1/4 cup heavy cream until simmering and pouring it over semi-sweet chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
• Drizzle the chocolate ganache and remaining caramel sauce over the cheesecake before serving.
• Store leftover cheesecake covered in the refrigerator. Best enjoyed within 4-5 days.