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

Combine Oreo crumbs and melted butter in a small bowl and press into the bottom of the pan to form the crust. Chill while preparing the filling.

Bake toasted coconut flakes at 350°F for 5-10 minutes until lightly toasted and cool.

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

Mix in 1/2 cup of caramel sauce into the cream cheese mixture.

Gently fold in broken vanilla wafers and toasted coconut flakes into the mixture.

In another bowl, whip heavy cream with powdered sugar until stiff peaks form.

Fold whipped cream into the cream cheese mixture until combined.

Spread 1/3 of the filling over the crust, dribble with 1/4 cup caramel sauce, and swirl. Repeat with remaining filling and caramel, finishing with a swirl on top.

Refrigerate for at least 4-5 hours until set.

Prepare chocolate ganache by heating 1/4 cup heavy cream and pouring over semi-sweet chocolate chips; whisk until smooth. Drizzle on top of the cheesecake and serve.