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Directions:
Prepare the Crust:
In a medium bowl, combine crushed chocolate sandwich cookies and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Refrigerate for 30 minutes.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake:
Spread half of the cream cheese mixture over the chilled crust.
Drizzle with half of the chocolate ganache, then sprinkle with half of the shredded coconut and chopped pecans.
Spread the remaining cream cheese mixture on top and drizzle with the remaining chocolate ganache.
Sprinkle with the remaining shredded coconut and chopped pecans. Drizzle caramel sauce over the top.
Garnish with chocolate shavings, pecan halves, and whipped cream.
Chill and Serve:
Chill for at least 4 hours or until set.
Additional Details:
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 450 kcal per slice
Servings: 12 servings