1- Let’s dive into making this Samoa Cheesecake, inspired by those tasty caramel, coconut, and chocolate cookies. Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan, wrapping it tightly in heavy-duty foil to keep things leak-free. For the crust, crush 24 chocolate sandwich cookies (with the filling removed), mix them with 4 tablespoons of melted butter and a pinch of salt, then press this mixture evenly into the bottom of the pan.

2- Next, for the filling, beat 3 (8-ounce) bricks of softened low-fat neufchatel cream cheese until smooth. Gradually add 1 cup of granulated sugar, followed by 1 cup of plain or vanilla Greek yogurt and 2 teaspoons of vanilla extract. Mix in 3 eggs one at a time, being gentle to avoid over-mixing, which helps prevent cracks. Pour this creamy mixture over the crust in the pan.

3- To bake, place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan to create a 1-inch water bath around the cheesecake. Slide it into the oven and bake for about 90 minutes, until the center is mostly set but still has a slight jiggle. Once done, turn off the oven, open the door a bit, and let the cheesecake sit inside for 1 hour to cool gradually.

4- After that, remove it from the oven, run a knife around the edges to loosen it, let it cool to room temperature, then pop it in the fridge for at least 4 hours or overnight. For the topping, preheat your oven to 350°F (177°C) and toast 2 cups of shredded sweetened coconut on a baking sheet for 6-7 minutes, stirring halfway, until it’s golden. Mix 1 cup of caramel sauce with the toasted coconut, spread 1/2 cup of caramel over the chilled cheesecake, add the caramel-coconut mix on top, and press it down gently. Melt 4 ounces of dark chocolate and drizzle it over everything along with the remaining caramel, then chill for another 15 minutes before serving.