Prepare the Crust:

• Preheat oven to 325°F (163°C).

• In a bowl, combine chocolate sandwich cookie crumbs, melted butter, and salt. Mix until well combined.

• Press the mixture into the bottom of a 9-inch springform pan. Use a spoon to press it down firmly.

• Bake for 10 minutes, then let it cool while preparing the cheesecake layer.

Prepare the Cheesecake:

• Beat the softened cream cheese and granulated sugar in a large mixing bowl until smooth and creamy.

• Add vanilla extract and mix to combine.

• Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.

• Add sour cream and heavy cream and mix until smooth.

• Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.

Water Bath:

• Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage.

• Place the pan into a large roasting pan and carefully add boiling water until it reaches halfway up the sides of the springform pan.

• Bake for 1 hour and 15 minutes, or until the center is slightly jiggly but mostly set.

• Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.

• Remove from the water bath and let cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight.

Prepare the Topping:

• Toast the shredded coconut on a baking sheet at 350°F (175°C) for 5-7 minutes until golden brown, stirring occasionally.

• Stir the toasted coconut into the salted caramel sauce until well combined.

Assemble the Cheesecake:

• Once the cheesecake has chilled, spread the coconut-caramel mixture evenly over the top.

• Drizzle chocolate and caramel sauces over the cheesecake using squeeze bottles.

• Top with whipped topping and garnish with Samoa or Coconut Dream cookies.