Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick spray.

In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press the cookie mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Gradually add the granulated sugar, mixing until well combined. Scrape down the sides of the bowl as needed.

Add the sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter, followed by half of the toasted shredded coconut. Repeat with the remaining batter, caramel sauce, and coconut.

Using a knife or a skewer, gently swirl the caramel and coconut into the cheesecake batter for a marbled effect.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

Prepare the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until melted and smooth.

Pour the chocolate ganache over the chilled cheesecake, spreading it into an even layer. Return the cheesecake to the refrigerator for another hour to set the ganache.

Before serving, garnish with additional toasted coconut and drizzles of caramel sauce if desired.