Follow these steps to recreate a masterpiece that’s sure to become a staple in your home:

1. Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper, and grease the sides with butter.
2. In a bowl, combine the crushed chocolate wafer cookies with the melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue beating until well combined.
4. Add the eggs, one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
5. Fold in half of the toasted coconut and half of the caramel sauce into the cream cheese mixture.
6. Pour the cream cheese mixture over the crust in the springform pan. Bake for 50-55 minutes or until the center is almost set.
7. Remove the cheesecake from the oven and let it cool for about 15 minutes. Run a small knife around the sides of the pan to loosen the crust and prevent cracking.
8. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
9. Before serving, melt the chocolate chips with heavy cream in a microwave-safe bowl, stirring until smooth.
10. Drizzle the remaining caramel sauce and melted chocolate over the cheesecake. Sprinkle with the remaining toasted coconut.