Preheat the oven to 350°F. Lightly spray a 9-inch springform pan and line the bottom with parchment paper; wrap the outside with foil to protect against the water bath.

In a bowl, combine the chocolate sandwich cookie crumbs, melted butter, and salt until the mixture holds when pressed. Press the crumbs firmly into the bottom of the springform pan to form an even crust.

Bake for 10 minutes, then remove and let cool while you prepare the filling.

Reduce the oven temperature to 325°F. In a stand mixer, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla, then incorporate the eggs one at a time.

Fold in the sour cream and heavy cream, mixing until the batter is thick and glossy.

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Place the springform pan into a large roasting pan and pour 4–6 cups of boiling water into the roasting pan halfway up the side of the springform.

Bake for about 1 hour and 40 minutes, until the edges are set and the center still has a subtle wobble.

Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

Remove the cheesecake from the water bath, unwrap the foil, and chill in the refrigerator for at least 8 hours or overnight.

In a skillet over medium heat, toast the shredded coconut until golden-brown. Allow it to cool briefly, then toss with the salted caramel sauce.

Spread the coconut–caramel mixture over the chilled cheesecake, allowing some to spill over the edge.

Drizzle additional caramel and chocolate sauces across the top, and finish with whipped topping and whole Samoa or Coconut Dream Cookies.