Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with parchment paper. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.

Combine chocolate cookie crumbs, melted butter, and salt in a medium bowl. Stir until mixture resembles wet sand. Press into the bottom of the prepared springform pan.

Bake crust for 10 minutes, then remove and cool at room temperature.

Reduce oven temperature to 325°F. Beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, mixing well. Mix in sour cream and heavy cream until smooth.

Pour batter into crust and place the springform pan into a large roasting pan. Pour boiling water to come halfway up the sides of the springform. Bake for 1 hour 40 minutes to 1 hour 45 minutes.

Turn off oven, open door slightly, and let cheesecake cool slowly for 1 hour. Then chill in refrigerator for at least 8 hours or overnight.

Toast shredded coconut in a skillet over medium heat until lightly browned. Cool slightly.

Mix toasted coconut with salted caramel sauce until well combined.

Spread dollops of coconut mixture over the chilled cheesecake. Drizzle with additional caramel and chocolate sauces. Garnish with cookies.