Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy duty aluminum foil. This will help to keep any moisture from the water bath from seeping into the springform pan while baking the Samoa cheesecake. Set aside.

To a medium bowl add the finely ground chocolate cookie crumbs, unsalted butter, and salt. Stir to combine. The mixture should be fine crumbs and look like wet sand.

Press the chocolate cookie crust mixture into an even layer in the bottom of the prepared springform pan to form a crust.

Bake the crust for 10 minutes, on the center rack of the oven, then remove from the oven and allow it to cool at room temperature while preparing the cheesecake batter.

Turn the temperature to the oven down to 325°F.

To a large mixing bowl, or the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and no lumps of cream cheese remain.

To the cream cheese, add the vanilla extract and eggs, one at a time, and mix on low speed until all the eggs have been fully incorporated and the mixture is smooth. Be sure to scrape down the sides and bottom of the bowl as needed to ensure that the batter is being evenly mixed with each addition.

Add the sour cream and heavy cream to the bowl and mix, on low speed for 1-2 minutes or until the cheesecake batter is thick and smooth.

Pour the cheesecake batter into the springform pan and spread into an even layer.

Place the cheesecake into a large roasting pan, then onto the center rack of the oven. Very carefully pour enough boiling water (4-6 cups) to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40 - 45 minutes or until the top is lightly golden and the center is just barely set when the pan is lightly jiggled.

Turn off the heat to the oven, crack the oven door open about 1 inch. Allow the Samoa cheesecake to sit in the oven and start to cool down slowly, for 1 hour.

Remove the cheesecake from the oven and the water bath, and remove the foil wrap from the outside of the springform pan. Carefully run a knife with a thin blade around the sides of the cheesecake. Place the cheesecake into the refrigerator to chill for at least 8 hours or up to overnight. An overnight chill will ensure your cheesecake is fully set up and chilled.

Once fully chilled, and set up, remove the cheesecake from the refrigerator and remove the side ring of the springform pan. Carefully place the cheesecake onto a serving plate while preparing the Samoas cookie topping.

To a large dry skillet, over medium heat, add the sweetened shredded coconut. Cook and stir the shredded coconut for 4-6 minutes or until it starts to lightly toast and become fragrant.  Remove from the heat and allow to cool slightly.

Add the lightly toasted coconut to a large mixing bowl with the salted caramel sauce and stir until evenly combined. The mixture should be thick.

Using a large spoon, or cookie scoop, add dollops of the Samoa cookie topping evenly over the top of the chilled cheesecake and gently spread to an even layer. An offset spatula works great for gently spreading this thick caramel and coconut topping.

Garnish the top of the Samoa cheesecake with a drizzle of additional caramel sauce and chocolate sauce to resemble the look of a Samoas cookie.