Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Place the crust in the fridge while you make the filling.

In a large mixer bowl, beat the cream cheese and sugars together until well combined and smooth.

Add the vanilla extract, coconut extract and 0.5 cup of caramel sauce and mix until well combined and smooth.

Gently fold the cookies and toasted coconut into the cream cheese mixture. Set aside.

In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture, in two parts, until well combined.

Add about 1/3 of the cheesecake filling to the crust and spread into an even layer. Drizzle with about 1/4 cup of the remaining caramel sauce. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.

Repeat another layer with 1/3 of the cheesecake filling and another 1/4 cup of caramel sauce. Swirl with a knife.

Add the remaining cheesecake filling and spread into an even layer. Refrigerate until cold and firm, 4-5 hours.

Remove your cheesecake from the springform pan and set it on a plate or serving platter. Top with mini chocolate chips and more toasted coconut flakes.

To make the chocolate ganache for drizzling on top, put the semi-sweet chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Drizzle chocolate and remaining caramel sauce over the top of the cheesecake, then serve.

Store cheesecake in the fridge well-covered or in an air-tight cake carrier. Best if eaten within 4-5 days.