Preparation Steps

• Line a 9-inch springform pan with parchment paper and lightly grease the sides.
• Combine Oreos crumbs and melted butter. Press into the bottom of the prepared pan to form the crust. Chill in the fridge.
• In a large mixing bowl, beat the cream cheese, powdered sugar, brown sugar, vanilla, and coconut extract until smooth.
• Mix in half of the caramel sauce and fold in broken cookies and toasted coconut.
• In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold into the cream cheese mixture.
• Spread the filling over the crust and smooth the top. Drizzle with remaining caramel sauce and swirl gently.
• Refrigerate for at least 4 hours or until firm.
• For the ganache, heat the heavy cream until just boiling, pour over the chocolate chips, and stir until smooth. Drizzle over the cheesecake before serving.