Ingredients:
For the Chocolate Crust Layer:
2½ cups chocolate sandwich cookie crumbs (like Oreos, filling removed)
6 tablespoons unsalted butter, melted
½ teaspoon salt
For the Cheesecake Layer:
3 blocks (8 oz each) cream cheese, softened
1½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
½ cup sour cream
3 tablespoons heavy cream
4–6 cups boiling water (for the water bath)
For the Samoa Cookie Topping:
2¼ cups sweetened shredded coconut
1 cup salted caramel sauce
For Garnish:
Chocolate dessert sauce (for drizzling)
Caramel dessert sauce (for drizzling)
Whipped topping (optional)
Samoa or Coconut Dream cookies (optional)
Directions:
Prepare the crust: Preheat oven to 325°F (160°C). Mix cookie crumbs, melted butter, and salt in a bowl until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the cheesecake filling: In a large bowl, beat cream cheese until completely smooth. Add sugar and vanilla extract; beat until well combined. Add eggs one at a time, mixing on low speed. Stir in sour cream and heavy cream just until smooth—don’t overmix.
Bake using a water bath: Pour the filling over the crust. Wrap the bottom of the springform pan tightly in foil and place it in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the cheesecake pan. Bake for 1 hour and 10 minutes, or until the edges are set and the center still has a slight jiggle.
Cool & chill: Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour, then remove and chill in the fridge for at least 6 hours, preferably overnight.
Make the topping: Toast the shredded coconut in a dry skillet over medium heat until golden and fragrant, about 5–6 minutes. Let cool slightly, then stir into the caramel sauce.
Top the cheesecake: Spread the coconut-caramel mixture over the chilled cheesecake. Drizzl