Your favorite Girl Scout cookie just got an upgrade! A samoa-inspired cheesecake made with toasted shredded coconut, caramel, and fudge drizzled on top of a delicious homemade cheesecake.
You'll add chocolate wafers (or chocolate cookies) to a food processor and mix until they are crumbs. Add in 1/4 cup of melted butter and mix in the food processor until just blended.
Cut out a piece of parchment paper to fit in the bottom of a 10" spring-form pan, then place the parchment paper in the pan. Press the crumb mixture into the pan and smooth out the crust so it is even.
Wrap the bottom of the pan with 2 large pieces of foil, bringing the foil about half way up the side of the pan. Transfer the pan into the freezer.
Add softened cream cheese to a bowl. Use a stand or hand mixer to mix until the cream cheese is light and fluffy, about 5 minutes. Make sure to scrape down the sides of the mixing bowl periodically while mixing.
Add powdered sugar and mix well. Add in granulated sugar and mix well. Add vanilla extract and lemon juice, then mix until incorporated. Turn the mixer up to high and mix until fluffy.
In a separate bowl, whisk eggs until they are fluffy and a light lemon color. Add the eggs to the cheesecake mixture and gently fold in the eggs, then stir the ingredients by hand until completely mixed.
Grab your crust out of the freezer, then pour the cheesecake filling into the pan. Place the pan in a shallow dish with 1/2" of water in the bottom, then transfer pan to the oven.
Turn the oven on to 475 degrees and bake for 14 minutes. (Yes, you read that right - don't preheat the oven prior to adding the cheesecake).
Reduce heat to 300 degrees and bake for 1 hour. Note: it may be tempting, but do not open the oven door!
Turn off oven and let cheesecake sit in the oven for 45 minutes.
Open oven door and let the cheesecake cool in the oven for another 30 minutes.
Remove cheesecake from oven and place on a wire rack to cool completely.
While the cheesecake is cooling on the wire rack, preheat oven to 350 degrees. Place 1/2 package of coconut on a parchment lined cookie sheet. Toast coconut in the oven until it turns light brown, 10 - 15 minutes, turning every minute or two for even toasting. Remove from oven and let cool.
Once cooled, add coconut to a bowl with 1/4 jar of caramel sauce and stir to combine.
Once cheesecake is completely cool, spoon caramel coconut sauce evenly onto the top of the cheesecake. Drizzle remaining caramel sauce and fudge sauce on top of the cheesecake, in both directions, crisscrossing the caramel and fudge.
Cover the cheesecake and refrigerate until you're ready to serve. For best results, chill over night!