Caramel Chocolate Coconut Cheesecake

1. Position racks in the middle and lower third of the oven. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with a round of parchment paper. (To do this, you can trace the bottom of the pan and cut it out, or you can place a piece of parchment slightly larger than the pan on top of the base of the pan, close it and trim around the outside.) Set aside an oven-safe baking dish to be used as a water bath. (This will make the oven steamy, which is ideal for cheesecake.)

2. Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, shredded coconut and salt. Pour the melted butter on top and use a rubber spatula to combine.

3. Press the mixture firmly into the base and halfway up the sides of the prepared pan. Use a measuring cup to ensure the crust is even and pressed tightly into the corners.

4. Bake the crust for 15 minutes, then cool while you make the filling. Increase the oven temperature to 450°F. Fill the oven-safe dish with water and carefully place it on the lower rack in the oven.

5. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar and flour. Mix until creamy and well combined, scraping the side of the bowl as needed.

6. Add the eggs one at a time, mixing well between each addition.

7. Add the sour cream, Coronado and vanilla extract. Mix on low to combine.

8. Pour the filling into the cooled crust, and bake for 10 minutes. Reduce the oven temperature to 250°F and bake until the edges are set and the center has a slight jiggle, 55 minutes to 1 hour. Turn off the oven and let the oven cheesecake cool for 10 minutes with the door closed, followed by 1 hour with the door open slightly. (Use a wooden spoon to prop it open.)

9. Cover the cheesecake with plastic wrap, then transfer it to the fridge to chill for at least 3 hours or overnight

10. To garnish, drizzle the cheesecake with Coronado and sprinkle toasted coconut chips decoratively on top.