Instructions

• Preheat oven to 325°F. Wrap a 9-inch springform pan tightly in two layers of heavy-duty foil (cover bottom and sides) to prevent leaks. Optional: for extra protection, place the foil-wrapped springform pan inside an oven bag.
• Make the crust: place the 5.5-ounce package Pepperidge Farm Shortbread Cookies and ½ cup shredded sweetened coconut in a food processor; pulse until fine crumbs form.
• Add 5 tablespoons melted unsalted butter to the cookie-coconut crumbs and pulse until the mixture is evenly moistened and holds together when pressed.
• Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan (do not press up the sides). Bake the crust 8–10 minutes. Remove from oven and cool completely on a wire rack.
• Bring a kettle or saucepan of water to a boil for the water bath and leave it hot while you make the filling.
• Make the filling: in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 32 ounces cream cheese at room temperature until smooth. Add 1 cup granulated sugar and mix until combined. Scrape down the sides and bottom of the bowl.
• Add 4 large room-temperature eggs one at a time, fully incorporating each egg before adding the next; scrape the bowl between eggs. Add ½ cup heavy cream, 2 teaspoons pure vanilla extract (or vanilla bean paste), and 2 teaspoons coconut extract; mix until the batter is smooth and free of lumps.
• Pour the batter into the cooled crust and smooth the top. Place the springform pan into a larger roasting pan.
• Carefully pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan (avoid splashing water into the cheesecake). Bake at 325°F for 55–65 minutes, until the edges are set and the center still has a slight jiggle.
• When done baking, turn off the oven, loosely tent a piece of foil over the cheesecake, and leave the oven door cracked; let the cheesecake rest in the cooling oven for 1 hour. After 1 hour, carefully remove the springform pan from the water bath, remove the foil wrap, and place the cheesecake on a cooling rack to cool completely to room temperature.
• Refrigerate the cooled cheesecake (still in the springform pan) for at least 8 hours or overnight. Just before serving, top with whipped cream, the 10 chopped Samoa cookies, ⅓ cup caramel sauce, ⅓ cup melted semisweet chocolate chips (melt gently in short microwave bursts or over a double boiler), and ⅓ cup toasted coconut.