Directions:

In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add melted chocolate and vanilla extract, mixing until well combined.

Gently fold in the whipped cream until fully incorporated.

Pour the cream cheese mixture over the chilled crust, spreading it evenly.

In a separate bowl, combine sweetened shredded coconut, chopped pecans, and caramel sauce. Spread this mixture over the cheesecake layer.

Refrigerate for at least 4 hours or until set.

Garnish with whipped cream, chocolate bars, cookies, and chopped pecans before serving.