Preparation Steps

• Line a 9-inch springform pan with parchment paper and grease the sides.
• Combine Oreo crumbs and melted butter in a small bowl. Press into the bottom and up the sides of the pan.
• Refrigerate the crust while preparing the filling.
• In a mixing bowl, beat cream cheese, sugar, light brown sugar, vanilla, and coconut extract until smooth.
• Add ½ cup of caramel sauce and blend well.
• Gently fold in broken cookies and toasted coconut flakes.
• Whip heavy cream and powdered sugar until stiff peaks form.
• Fold whipped cream into the cream cheese mixture in two additions.
• Spread about one-third of the filling over the crust and drizzle with a quarter cup of caramel sauce. Swirl gently.
• Repeat with remaining filling and caramel, swirling again.
• Refrigerate the cheesecake for at least 4 hours or until set.
• For the chocolate ganache, heat heavy cream and pour over chopped semi-sweet chocolate chips. Let sit and then whisk until smooth.
• Drizzle ganache and additional caramel over the chilled cheesecake before serving.