Preparation Steps

• Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• Combine Oreo crumbs and melted butter in a small bowl. Press the mixture into the bottom of the prepared springform pan. Refrigerate while preparing the filling.
• In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla extract and half of the caramel sauce, mix well.
• Gently fold in toasted coconut flakes and broken vanilla wafers into the cream cheese mixture.
• In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
• Pour half of the filling onto the crust, drizzle with half of the remaining caramel sauce, and swirl lightly. Repeat with remaining filling and caramel.
• Refrigerate the cheesecake for at least 4 hours or until set. Melt semi-sweet chocolate chips and drizzle over the top.