1. Prepare the Crust

• Crush the Samoa cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a pin.
• Mix the cookie crumbs with melted butter until evenly coated.
• Press the mixture into the bottom of a 9-inch springform pan to form a crust.
• Chill the crust in the refrigerator for 15 minutes.

2. Make the Cheesecake Filling

• Preheat your oven to 325°F (163°C).
• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract until fully incorporated.
• Pour the filling over the chilled crust and smooth the top.

3. Bake the Cheesecake

• Place the springform pan on a baking sheet to catch any drips.
• Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracks.
• Chill in the refrigerator for at least 4 hours or overnight.

4. Toast the Coconut

• Preheat your oven to 350°F (175°C).
• Spread the shredded coconut evenly on a baking sheet.
• Bake for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.

5. Assemble the Cheesecake

• Once the cheesecake is fully chilled, drizzle caramel sauce over the top.
• Sprinkle the toasted coconut evenly over the caramel layer.
• Pour the chocolate ganache over the top, letting it drizzle down the sides.

6. Garnish and Serve

• Garnish with extra Samoa cookies for decoration if desired.
• Slice with a sharp knife, wiping clean between cuts for neat servings.
• Serve chilled and enjoy!