Preparation Steps

• Line a 9-inch springform pan with parchment paper and grease the sides.
• Combine Oreo crumbs, melted butter, and press into the bottom of the pan. Chill in the fridge.
• In a large bowl, beat cream cheese, sugar, light brown sugar, vanilla, and coconut extract until smooth.
• Mix in half of the caramel sauce and fold in broken cookies and toasted coconut.
• In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
• Fold whipped cream into the cream cheese mixture, then spread into the crust. Drizzle with remaining caramel and swirl.
• Refrigerate for at least 4 hours to set.
• Prepare ganache by heating heavy cream, pouring over chocolate chips, and whisking until smooth. Drizzle over the cheesecake.
• Decorate with extra toasted coconut and mini chocolate chips before serving.