Samoa Cookie Cheesecake

Craving the iconic flavors of Samoa cookies? This Samoa Cookie Cheesecake is a divine meld of creamy cheesecake, toasted coconut, caramel, and a chocolate drizzle. It’s a delightful tribute to the beloved Girl Scout cookie, reimagined as a decadent dessert that’s perfect for special occasions or when you just want to treat yourself.

Ingredients:

For the Crust:

• 1 1/2 cups chocolate graham cracker crumbs (about 10 crackers)
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 4 cups (32 oz) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream

For the Topping:

• 1 1/2 cups shredded coconut, toasted
• 1 cup caramel sauce (store-bought or homemade)
• 1/2 cup chocolate chips, melted

Instructions:

1. Prepping the Oven and Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Crafting the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while you make the filling.
3. Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add eggs, one at a time, beating well after each addition. Incorporate vanilla extract, flour, and sour cream, mixing until smooth. Pour this filling over the chilled crust.
4. Baking: Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, slightly crack the oven door, and let the cheesecake sit inside for an hour. After an hour, remove it from the oven and allow it to cool completely.
5. Samoa Topping: Once the cheesecake has cooled, evenly sprinkle the toasted coconut on top. Drizzle the caramel sauce over the coconut layer. Finally, melt the chocolate chips and drizzle the melted chocolate over the caramel-coconut layer. Use a piping bag or a zip-top bag with a small corner snipped off for more precision.
6. Chilling: Place the cheesecake in the refrigerator and chill for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake to set fully.
7. Serving: When ready to serve, carefully release the cheesecake from the springform pan, slice, and enjoy!