Ingredients
20oreos
5tbspbutter,melted
16ozcream cheese,softened to room temperature
1largeegg
¼cupsugar
2tspvanilla extract
11ozcaramels,package, like kraft
3tbspheavy cream
1½cupcoconut,toasted
1cupsemi sweet chocolate chips
Preparation
Preheat oven to 350 degrees F. Prepare an 8×8-inch baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
In a food processor, pulse the Oreos into a fine crumb. In a medium sized mixing bowl, stir the crushed cookies and butter together. Press into the bottom of the pan and bake for 9 to 10 minutes. Let cool.
Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency. Spread over the crust. Bake it for 30 to 35 minutes or until cheesecake is set.
Let cool completely and refrigerate for an hour.
Add the caramel and heavy cream to a microwave safe bowl and cook 30 seconds at a time until melted and smooth. Add the toasted coconut.
Let cool for about 10 minutes and spread on top of the cheesecake layer. Add back to the fridge and chill for 3 hours.
Melt the chocolate chips in a microwave safe bowl cooking 30 seconds at a time until smooth. Drizzle on top of caramel.
