Samoa Cheesecake Decadent Delight (Print Version)

Rich Samoa cheesecake with caramel coconut topping and chocolate drizzle. Perfect for celebrations!

# Ingredients:

→ Chocolate Crust Layer

01 - 2 ½ cups chocolate sandwich cookie crumbs, finely ground (from 26 original OREO cookies)
02 - 6 tablespoons unsalted butter, melted and cooled
03 - ½ teaspoon salt

→ Cheesecake Layer

04 - 32 ounces cream cheese, softened to room temperature
05 - 1 ½ cups granulated sugar
06 - 1 tablespoon vanilla extract
07 - 4 large eggs, room temperature
08 - ½ cup sour cream
09 - 3 tablespoons heavy cream
10 - 4 to 6 cups boiling water, for the water bath

→ Samoas Cookie Topping

11 - 2 ¼ cups sweetened shredded coconut
12 - 1 cup salted caramel sauce, plus more for garnish

→ Garnish

13 - Chocolate dessert sauce in a squeeze bottle
14 - Caramel dessert sauce in a squeeze bottle
15 - Whipped topping
16 - Samoa or Coconut Dream cookies

# Instructions:

01 - Preheat oven to 350°F. Spray a 9-inch springform pan lightly with baker’s spray and line the bottom with a parchment paper round. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent moisture from the water bath from seeping in. Combine finely ground chocolate cookie crumbs, melted butter, and salt in a medium bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes on the center rack, then remove from the oven and allow it to cool at room temperature. Reduce the oven temperature to 325°F.
02 - In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs, one at a time, mixing on low speed until combined. Scrape down the sides and bottom of the bowl as needed. Mix in sour cream and heavy cream on low speed for 1-2 minutes until batter becomes thick and smooth.
03 - Pour the cheesecake batter into the prepared springform pan and smooth the top. Place the pan into a large roasting pan and transfer to the center rack of the oven. Carefully pour boiling water into the roasting pan until it reaches 1 inch up the side of the springform pan. Bake for 1 hour 40-45 minutes, or until the top is lightly golden and the center is set but slightly jiggly when shaken. Turn off the oven, crack the oven door open about 1 inch, and allow the cheesecake to cool slowly for 1 hour.
04 - Remove the cheesecake from the oven and water bath. Carefully remove the foil wrap and run a thin-bladed knife around the edge of the cheesecake to loosen it. Refrigerate for at least 8 hours or overnight to ensure the cheesecake is fully chilled and set.
05 - In a dry skillet over medium heat, toast shredded coconut for 4-6 minutes, stirring frequently until lightly browned and aromatic. Allow to cool slightly. Combine toasted coconut with salted caramel sauce in a large mixing bowl until thick and evenly mixed.
06 - Spread the Samoas cookie topping evenly over the top of the chilled cheesecake using a large spoon or offset spatula. Drizzle with additional caramel sauce and chocolate sauce in a decorative pattern. Garnish with whipped topping and garnish cookies if desired. Serve chilled.

# Notes:

01 - For best results, allow the cheesecake to chill overnight to achieve a fully set texture.

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