Line a 9-inch springform pan with parchment paper and grease the sides.

Combine Oreo crumbs and melted butter in a small bowl. Press into the bottom and up the sides of the prepared pan.

Refrigerate the crust while preparing the filling.

In a large bowl, beat cream cheese, sugar, brown sugar, vanilla, and coconut extract until smooth.

Fold in half of the caramel sauce, vanilla wafers, and toasted coconut flakes into the cream cheese mixture.

In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Gently fold whipped cream into the cream cheese mixture in two additions.

Spread about one-third of the filling onto the crust. Drizzle with remaining caramel sauce, swirl gently.

Repeat layering with remaining filling and caramel, swirling as desired.

Refrigerate the cheesecake for at least 4 hours or overnight until set.

Prepare chocolate ganache by melting semi-sweet chocolate with heavy cream. Drizzle over the chilled cheesecake.

Top with mini chocolate chips and toasted coconut flakes, then serve.