Ate the cookie version growing up, so when I had the opportunity to make this, I knew I had it. It was a total hit

Chill: Refrigerate the cheesecake for at least 4 hours (or overnight) to set.
Step 4: Add the Topping
Spread Caramel and Toasted Coconut: Once the cheesecake is chilled, spread an even layer of caramel sauce over the top of the cheesecake. Sprinkle the toasted coconut evenly over the caramel layer.
Drizzle Chocolate: In a microwave-safe bowl, melt the chocolate chips with heavy cream in 30-second increments, stirring until smooth. Drizzle the melted chocolate over the coconut topping to create a Samoa-inspired pattern.
Step 5: Serve and Enjoy!
Slice and Serve: Carefully slice the cheesecake and serve each piece with a little extra caramel or chocolate drizzle, if desired.