Samoa Cheesecake

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
2 tbsp all-purpose flour
For the Topping:
2 cups sweetened shredded coconut
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup unsalted butter
2 tbsp heavy cream
1/2 cup semi-sweet chocolate chips
1 tbsp vegetable oil (for the chocolate drizzle)
Instructions:
1. Make the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sugar and vanilla extract, and continue to beat until combined.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and flour until the mixture is smooth.
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the center is just set (it should still jiggle slightly). Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight.
4. Make the Coconut-Caramel Topping:
While the cheesecake is cooling, toast the coconut. In a dry skillet over medium heat, toast the coconut, stirring frequently until golden brown (about 5-7 minutes). Be careful not to burn it!
In a separate saucepan, melt the butter over medium heat. Add the caramel sauce and heavy cream, stirring until combined and smooth. Bring to a simmer for 2-3 minutes to thicken slightly. Remove from heat.
Stir the toasted coconut into the caramel mixture and set aside to cool.
5. Assemble the Cheesecake:
Once the cheesecake has fully cooled, spread the caramel-coconut topping evenly over the top of the cheesecake.
In a small microwave-safe bowl, melt the chocolate chips and vegetable oil in the microwave in 30-second intervals, stirring between each. Drizzle the melted chocolate over the top of the cheesecake in a decorative pattern.
Place the cheesecake back in the fridge for 30 minutes to set the chocolate drizzle.
6. Serve:
Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled. Enjoy the rich, creamy goodness of Samoa-inspired cheesecake!