Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with parchment paper. Wrap the pan with two layers of heavy-duty aluminum foil to prevent water seepage during baking. Set aside.

Combine chocolate cookie crumbs, melted butter, and salt in a medium bowl. Stir until mixture appears like wet sand.

Press the crumb mixture into an even layer at the bottom of the prepared springform pan to form a crust.

Bake crust for 10 minutes, then remove from oven and cool at room temperature while preparing the filling.

Reduce oven temperature to 325°F. In a large bowl, beat cream cheese and sugar on medium until smooth. Add vanilla and eggs one at a time, mixing well after each addition. Mix in sour cream and heavy cream until smooth.

Pour batter over crust in springform pan. Place the pan in a larger roasting pan, and add boiling water to reach halfway up the sides for the water bath. Bake for 1 hour 40 minutes, until the top is lightly golden and center just sets.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove from oven and water bath, discard the foil, and refrigerate for at least 8 hours or overnight.

Prepare coconut topping by toasting shredded coconut in a skillet for 4-6 minutes or until fragrant. Mix toasted coconut with caramel sauce.

Spread coconut-caramel mixture over the chilled cheesecake. Drizzle with chocolate and caramel sauces. Garnish with whipped topping and Samoa cookies.