Step 1

Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.

Step 2

Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Step 3

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

Step 4

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cook until lightly brown 8-10 minutes, stirring halfway through.

Step 5

Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.

Step 6

Combine the cream cheese with 1/3 cup of caramel sauce, granulated sugar and vanilla extract. Beat on medium-high speed for 2-3 minutes until smooth. Fold in the prepared whipped cream and stir until completely smooth. Next fold in the toasted coconut (reserve a small handful for garnish) and crushed shortbread cookies.

Step 7

Pour 1/3 of the cheesecake filling into the prepared crust, spreading evenly. Swirl approximately 1-2 tablespoons of caramel sauce and hot fudge sauce over top and swirl with a knife. Repeat these steps two more times and spread the top evenly. Refrigerate your cheesecake for 4-6 hours.

Step 8

Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge, caramel and toasted coconut. Slice the Samoa cookies in half and place them between each dollop of whipped cream.