Yield: one 9 inch cheesecake Ingredients Crust 2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos)) 1/4 cup butter, melted Filling and Topping 1 cup coconut flakes, divided 24 oz cream cheese, softened 1/2 cup sugar 1/4 cup brown sugar 1 tsp vanilla extract 1/2 tsp coconut extract 1 cup vanilla wafers, broken into pieces 1/2 cup caramel sauce, divided (I use this one) 8 oz cool whip (or homemade whipped cream) 1/4 cup mini chic chips for topping additional caramel sauce for topping chocolate sauce for topping (I use this one) Instructions 1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool. 2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan. 3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth. 4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture. 5. Add Cool Whip to cream cheese mixture and stir until combined. 6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust. 7. Smooth out the top of the cheesecake. 8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce. 9. Refrigerate until firm, 4-5 hours.