Preparation Steps

• Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• Combine Oreo crumbs and melted butter in a bowl. Press mixture into the bottom and up the sides of the springform pan. Chill in the fridge.
• Toast the sweetened coconut flakes in the oven at 350°F for 5-10 minutes, stirring every 2-3 minutes until lightly browned. Let cool.
• In a large bowl, beat cream cheese, sugar, and brown sugar until smooth. Mix in vanilla extract, coconut extract, and ½ cup caramel sauce.
• Fold in broken vanilla wafer cookies and toasted coconut flakes.
• In another bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold whipped cream into cream cheese mixture in two parts.
• Spread one third of cheesecake filling over crust. Drizzle with ¼ cup caramel sauce and swirl with a knife carefully.
• Repeat layers with another third of filling and caramel sauce. Top with remaining cheesecake filling evenly spread. Chill 4-5 hours until firm.
• Remove cheesecake from pan. Garnish with mini chocolate chips and toasted coconut flakes.
• Make chocolate ganache: Microwave semi-sweet chocolate chips with ¼ cup heavy cream until smooth. Drizzle ganache and remaining caramel sauce on top.
• Store cheesecake covered in fridge; best eaten within 4-5 days.