Preparation Steps

• Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy duty aluminum foil. Set aside.
• In a medium bowl, combine chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
• Press the cookie mixture evenly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
• Reduce oven temperature to 325°F.
• In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, mixing on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed.
• Add sour cream and heavy cream. Mix on low speed for 1-2 minutes until the batter is thick and smooth.
• Pour the cheesecake batter into the prepared springform pan and spread evenly.
• Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40-45 minutes, or until the top is lightly golden and the center is barely set when gently jiggled.
• Turn off the oven heat, crack the door open about 1 inch, and let the cheesecake cool slowly in the oven for 1 hour.
• Remove the cheesecake from the oven and water bath. Remove foil. Run a thin knife around the sides of the cheesecake. Chill in the refrigerator for at least 8 hours or overnight.
• Once chilled, remove the side ring of the springform pan and transfer the cheesecake to a serving plate.
• Toast the shredded coconut in a dry skillet over medium heat for 4-6 minutes until fragrant. Let cool slightly.
• In a bowl, combine toasted coconut with salted caramel sauce until evenly mixed. The mixture should be thick.
• Dollop the coconut-caramel mixture evenly over the top of the chilled cheesecake and gently spread to an even layer using an offset spatula.
• Garnish the top with drizzles of additional caramel and chocolate sauce to resemble a Samoa cookie.