Caramel Coconut Samoa Cheesecake | Flirt Recipes

Ingredients

• For the Chocolate Cookie Crust:
• 2 cups (240g) chocolate cookie crumbs (from about 24 Oreo cookies with filling removed, or chocolate graham crackers)
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• 1/4 teaspoon salt
• For the Coconut Cheesecake Filling:
• 24 oz (680g) cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 3 large eggs, at room temperature
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream
• 1 cup (80g) toasted sweetened shredded coconut
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 2 tablespoons (16g) cornstarch
• For the Caramel Coconut Topping:
• 1 1/2 cups (120g) sweetened shredded coconut, toasted
• 1 cup (240ml) caramel sauce (store-bought or homemade)
• 1/4 teaspoon salt (omit if using salted caramel)
• 2 tablespoons (30ml) heavy cream
• For the Chocolate Drizzle:
• 4 oz (115g) semi-sweet or dark chocolate, finely chopped
• 1 tablespoon (14g) unsalted butter
• For Garnish:
• Additional caramel sauce for drizzling
• Whole toasted almonds (optional)