Preparation Steps

• Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with aluminum foil.
• In a medium bowl, combine chocolate cookie crumbs and melted butter. Press evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes. Remove from oven and let cool.
• In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
• Pour the cheesecake filling over the cooled crust.
• Place the springform pan in a larger baking pan. Add about 1 inch of hot water to the larger pan. This is a water bath.
• Bake for 50-60 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 slightly ajar for 1 hour. This prevents cracking.
• Remove from the oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
• Once chilled, carefully remove the sides of the springform pan.
• Drizzle the caramel sauce over the top of the cheesecake.
• Sprinkle the toasted shredded coconut over the caramel.
• In a small microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the cheesecake.
• Slice and serve.