Line a 9-inch springform pan with parchment paper and grease the sides.

Mix Oreo crumbs with melted butter and press into the bottom of the prepared pan to form the crust. Chill while preparing the filling.

In a large bowl, beat cream cheese, sugar, light brown sugar, vanilla, and coconut extract until smooth.

Add half of the caramel sauce and mix until combined.

Fold in broken vanilla wafer cookies and toasted coconut flakes.

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.

Gradually fold whipped cream into cream cheese mixture until fully combined.

Pour filling over crust and smooth the top. Drizzle with remaining caramel sauce and swirl gently.

Refrigerate the cheesecake for at least 4 hours or until set.

Prepare chocolate ganache by melting semi-sweet chocolate chips with heavy cream and whisk until smooth. Drizzle over set cheesecake.

Garnish with extra toasted coconut flakes and chocolate chips if desired. Slice and serve.