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

Combine Oreo crumbs and melted butter in a small bowl. Press the mixture into the bottom and up the sides of the prepared pan.

Refrigerate the crust while making the filling.

Bake the coconut flakes at 350°F for 5-10 minutes until lightly toasted. Cool completely.

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

Add half of the caramel sauce and mix until combined.

Fold in broken cookies and toasted coconut flakes.

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

Fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour half of the filling over the crust, drizzle with a quarter of the remaining caramel sauce, and swirl gently.

Repeat with remaining filling and caramel sauce, swirling again.

Refrigerate for at least 4 hours or until set.

Prepare chocolate ganache by heating the heavy cream and pouring over the semi-sweet chocolate chips. Whisk until smooth.

Remove cheesecake from pan, top with ganache, remaining toasted coconut, mini chocolate chips, and drizzle with remaining caramel sauce.

Serve chilled and enjoy.