Prepare the Crust

• Preheat the oven to 350°F (175°C).
• In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar.
• Mix until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
• Bake for 8–10 minutes, then remove from the oven and allow the crust to cool completely.

Toast the Coconut

• Spread the shredded coconut evenly on a baking sheet.
• Bake at 350°F (175°C) for 5–8 minutes, stirring once or twice.
• Watch carefully because coconut can brown quickly.
• Remove when lightly golden and let it cool.

Make the Caramel Filling

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add the sweetened condensed milk, caramel sauce, vanilla extract, and salt.
• Mix until the filling is completely smooth.
• Fold in the toasted coconut, reserving a small amount for decoration.
• Spoon the filling into the cooled chocolate crust and spread it evenly.

Prepare the Chocolate Topping

• Place the chocolate chips in a heatproof bowl.
• Heat the heavy cream in a small saucepan until steaming but not boiling.
• Pour the warm cream over the chocolate chips and let stand for 2 minutes.
• Stir gently until the chocolate is completely melted and the mixture becomes smooth and glossy.
• Allow the ganache to cool slightly before spreading it over the caramel coconut filling.

Decorate the Pie

• Drizzle caramel sauce over the chocolate topping.
• Add thin lines of melted chocolate.
• Sprinkle the reserved toasted coconut over the top.
• Refrigerate the pie for at least 4 hours, or until the filling is firm enough to slice.