Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and salt until well blended. Press this mixture firmly into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla, continuing to mix until creamy and well combined.

Incorporate the eggs one by one, ensuring each is fully mixed before adding the next.

Add the sour cream and heavy cream, mixing until everything is well blended.

Pour this luxurious cheesecake batter over the cookie crust and smooth the top.

Place the springform pan into a larger baking pan and fill it with boiling water to create a water bath.

Bake for 60-70 minutes, or until the center of the cheesecake is set.

Once baked, let the cheesecake cool gradually in the water bath before transferring it to the fridge to chill for at least four hours, or ideally overnight.

Toast the shredded coconut in a skillet over medium heat until golden brown.

Before serving, drizzle the cheesecake with salted caramel sauce, sprinkle toasted coconut on top, and garnish with chocolate sauce, caramel sauce, whipped topping, and the coconut cookies.