No Bake Samoa Cheesecake

Ingredients

Crust

2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))

1/4 cup butter, melted

Filling and Topping

1 cup coconut flakes, divided

24 oz cream cheese, softened

1/2 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1/2 tsp coconut extract

1 cup vanilla wafers, broken into pieces

1/2 cup caramel sauce, divided (I use this one)

8 oz cool whip (or homemade whipped cream)

1/4 cup mini chic chips for topping

additional caramel sauce for topping

chocolate sauce for topping (I use this one)

Instructions

1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.

2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.

3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.

4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.

5. Add Cool Whip to cream cheese mixture and stir until combined.

6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.

7. Smooth out the top of the cheesecake.

8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.

9. Refrigerate until firm, 4-5 hours.

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