Method: Samoa Cheesecake

• Preheat your oven to 325°F (160°C). In a mixing bowl, crush the Pepperidge Farm Shortbread Cookies until they resemble fine crumbs. Stir in the melted butter and shredded coconut until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Bake the crust in the preheated oven for about 10 minutes, or until it's lightly golden. Remove from the oven and let it cool while you prepare the filling.
• In a large mixing bowl, using an electric mixer, beat the cream cheese until it’s smooth and creamy. Gradually add the granulated sugar and mix until well combined. Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
• Pour in the heavy cream, vanilla extract, and coconut extract. Mix until everything is fully incorporated and smooth.
• Carefully pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top.
• Bake the cheesecake in the oven for 60-70 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour. This helps prevent cracks.
• After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• Once chilled, remove the cheesecake from the springform pan. Drizzle with caramel sauce and melted chocolate, then sprinkle with chopped Samoa cookies and toasted coconut. Top with whipped cream for an extra indulgent treat.