Makes 1 9-inch Cheesecake
FOR THE CRUST
oreo crumbs (from about 20 oreos, leave filling in the oreos))
FOR THE FILLING
coconut flakes, divided
cream cheese, softened (3 - 8 oz packages)
pure vanilla extract
vanilla wafers, broken into pieces
caramel sauce, divided
cool whip (or homemade whipped cream)
mini chocolate chips for topping
additional caramel sauce for topping
chocolate sauce for topping
1Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5Add Cool Whip to cream cheese mixture and stir until combined.
6Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel.
7Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
8Smooth out the top of the cheesecake.
9Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce
10Refrigerate until firm, 4-5 hours.
About this Recipe
Posted: Mon, May 26, 2014