Instructions

For the crust: 

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cook until lightly brown 8-10 minutes, stirring halfway through. 
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
3. Combine the cream cheese with 1/3 cup of caramel sauce, granulated sugar and vanilla extract. Beat on medium-high speed for 2-3 minutes until smooth. Fold in the prepared whipped cream and stir until completely smooth. Next fold in the toasted coconut (reserve a small handful for garnish) and crushed shortbread cookies.

To assemble:

1. Pour 1/3 of the cheesecake filling into the prepared crust, spreading evenly. Swirl approximately 1-2 tablespoons of caramel sauce and hot fudge sauce over top and swirl with a knife. Repeat these steps two more times and spread the top evenly. Refrigerate your cheesecake for 4-6 hours.

For the topping:

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge, caramel and toasted coconut. Slice the Samoa cookies in half and place them between each dollop of whipped cream.