Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.

Combine Oreo crumbs and melted butter in a small bowl. Press into the bottom and up the sides of the pan.

Refrigerate the crust while preparing the filling.

Spread coconut onto a baking sheet and toast at 350°F for 5-10 minutes until lightly browned. Cool completely.

In a large bowl, beat cream cheese, sugar, brown sugar, vanilla extract, and coconut extract until smooth.

Fold in half of the caramel sauce, broken cookies, and toasted coconut.

In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks.

Gently fold whipped cream into the cream cheese mixture in two additions.

Spread a layer of the filling into the crust, drizzle with a quarter cup of caramel, and swirl gently.

Repeat layering with remaining filling and caramel, then refrigerate for 4-5 hours until set.

For the topping, melt semi-sweet chocolate chips with remaining heavy cream, and drizzle over the cheesecake.

Garnish with additional toasted coconut and mini chocolate chips. Serve chilled.