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

Combine Oreo crumbs and melted butter. Press into the bottom of the prepared pan to form a crust.

Bake the crust at 350°F for 8-10 minutes, then let cool completely.

In a mixing bowl, beat cream cheese and powdered sugar until smooth.

Add vanilla extract and half of the caramel sauce; mix well.

In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Spread the filling over the cooled crust. Drizzle remaining caramel sauce and swirl gently.

Reserve some toasted coconut and chocolate chips for topping; sprinkle over the cheesecake.

Refrigerate for at least 4 hours or overnight before serving.