Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

In a mixing bowl, combine the chocolate sandwich cookie crumbs with melted butter and salt. Press this mixture into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat the cream cheese until smooth.

Stir in the granulated sugar and vanilla extract until well combined.

Add the eggs one at a time, fully incorporating each egg before adding the next.

Mix in the sour cream and heavy cream until smooth and silky.

Pour the filling over the crust in the springform pan.

Place the springform pan in a larger baking pan and pour boiling water into the outer pan until it reaches halfway up the sides of the springform.

Bake in the preheated oven for 45-55 minutes, until the center is set but slightly wobbly.

Remove from the oven and let cool on a wire rack. Chill in the refrigerator for at least 4 hours, ideally overnight.

Once cooled, top with sweetened shredded coconut and drizzle with salted caramel sauce.

Garnish with chocolate dessert sauce, caramel dessert sauce, whipped topping, and Samoa or Coconut Dream Cookies.