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!

1 ½ cups graham cracker crumbs (or chocolate graham crackers for extra chocolatey crust)
½ cup shredded sweetened coconut, toasted
6 tbsp melted unsalted butter
2 tbsp sugar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1 tsp coconut extract (optional for extra coconut flavor)
For the Topping:
1 ½ cups shredded sweetened coconut, toasted
1 cup caramel sauce (homemade or store-bought)
½ cup semi-sweet chocolate chips
2 tbsp heavy cream (for melting chocolate)
Directions

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