- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and vanilla extract until well combined.
- Pour half of the cheesecake batter over the crust.
- Drizzle half of the caramel sauce over the batter, then sprinkle half of the toasted coconut flakes and half of the melted chocolate chips.
- Carefully spoon the remaining cheesecake batter over the caramel, coconut, and chocolate chip layer.
- Repeat with the remaining caramel sauce, toasted coconut flakes, and melted chocolate chips on top.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with additional caramel sauce and sprinkle with extra toasted coconut flakes.
- Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours
- Kcal: 380 kcal | Servings: 12 servings
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