Preparation Steps

• Line a 9-inch springform pan with parchment paper at the bottom and grease the sides.
• Combine Oreo crumbs and melted butter in a small bowl. Press into the bottom and up the sides of the prepared pan.
• Refrigerate the crust while preparing the filling.
• Toast coconut flakes at 350°F for 5-10 minutes until lightly toasted, stirring every 2-3 minutes.
• In a large bowl, beat cream cheese, sugar, brown sugar, vanilla, and coconut extract until smooth.
• Add ½ cup caramel sauce to the cream cheese mixture and blend well.
• Fold in broken vanilla wafers and toasted coconut flakes.
• In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
• Gently fold whipped cream into the cream cheese mixture.
• Pour half of the filling into the crust, drizzle with ¼ cup caramel, and swirl. Repeat with remaining filling and caramel.
• Refrigerate for at least 4 hours until set.
• Prepare ganache by heating heavy cream and pouring over semi-sweet chocolate chips. Whisk until smooth.
• Pour ganache over the chilled cheesecake and decorate with mini chocolate chips and toasted coconut flakes.