Prepare the Crust:

• Preheat the oven to 325°F (163°C).
• In a medium bowl, combine the crushed graham crackers (or crushed Samoa cookies), sugar, and melted butter. Stir until everything is well combined and the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
• Bake for 8-10 minutes or until the crust is set. Remove from the oven and allow it to cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
• Add the sugar and vanilla extract, and mix until well combined.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Stir in the sour cream until fully incorporated.
• Gently fold in 3/4 cup of the toasted coconut and 1/2 cup of caramel sauce.

Assemble the Cheesecake:

• Pour the cheesecake filling onto the cooled crust in the springform pan.
• Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
• Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for 1 hour.
• After an hour, remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up completely.

Prepare the Toppings:

• Once the cheesecake has chilled, drizzle the top with the remaining caramel sauce.
• Drizzle melted chocolate over the caramel sauce in a zigzag pattern.
• Sprinkle the remaining toasted coconut evenly over the top.

Serve and Enjoy:

• Remove the cheesecake from the springform pan and transfer it to a serving platter.
• Slice into wedges and enjoy the Samoa-inspired goodness!