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

Combine Oreo crumbs and melted butter, then press into the bottom of the pan to form the crust.

Bake the crust at 350°F for 5 minutes, then set aside to cool.

Toast coconut flakes in the oven until lightly browned, then set aside to cool.

Beat cream cheese, sugar, vanilla, and coconut extract until smooth.

Add caramel sauce and mix well.

Gradually fold in whipped cream, then add toasted coconut, mini chocolate chips, and crushed Oreos.

Pour the filling over the prepared crust and smooth the top.

Refrigerate for at least 4 hours or until set.

Optional: Drizzle melted chocolate or additional caramel on top before serving.