1. Preheat oven to 350F.

2. In a food processor, add Oreo cookies. Grind the cookies until fine crumbs remain. Add in the melted butter and pulse until combined.

3. Add Oreo cookie crumb mixture to an 8-inch springform pan. Use the bottom of a glass to smooth out the Oreo cookie mixture along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the sugar and sour cream. Beat until smooth and creamy, scraping down the bowl halfway through mixing. Add in the heavy cream and vanilla and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed together. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is a bit gentler.

7. Add the cheesecake batter to the cooled Oreo cookie crust.

8. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan, or a 10-12-inch round pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

9. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

10. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, to chill and set-up.

11. Toast the coconut. You can do this when ready to serve the cheesecake, or a day or two before. Preheat the oven to 350F. Spread the coconut out in a single layer on a ¼ sheet pan. Bake in oven for 5 minutes, stirring halfway through. Allow to cool. If you made in advance, store in an airtight container at room temperature until ready to use.

12. Read this before making the caramel. You can make the caramel the day of serving, or a couple days in advance. You can make the caramel two different ways and both produce delicious results. There is a beginner caramel and an advanced caramel. The difference between these two caramels is the addition of water for the beginner caramel. It helps the sugar melt more evenly. If you make the advanced caramel without water, the result is a richer, darker caramel, but both are equally delicious.

Make the homemade caramel. In a small saucepan, over medium-low heat, add the granulated sugar. If you are new at making caramel, I recommend adding 2 tablespoons of water to the sugar. It helps the sugar melt more evenly.

Do not stir the caramel. Swirl the pan a few times to evenly melt the sugar.

Once the sugar begins to turn a caramel color, remove from the heat.

Be careful in this step as the caramel is hot and can splatter. Add your butter and stir until melted and combined.

Add the saucepan back over medium-low heat and while stirring, pour in the heavy cream. Stir until fully combined.

Allow the mixture to bubble and simmer, untouched for 1 minute, then remove from the heat.

Pour the caramel into a 4 ounce mason jar, or glass container. Store leftovers in the refrigerator.

The caramel will harden in the fridge. Microwave a few seconds to achieve your desired consistency.

13. Assemble. When ready to serve, top the cheesecake with the toasted coconut.

Melt semi-sweet chocolate in the microwave in 20 second increments, stirring in between each until fully melted. Place in piping bag, or zip-top bag with one corner snipped off, and drizzle over cheesecake.

Add caramel sauce to a piping bag or zip-top bag with one corner snipped off. Drizzle over cheesecake.

Serve and enjoy!