Step 1: Prep the Pan

• Preheat oven to 325°F (163°C).

• Wrap the outside of a 9-inch springform pan in aluminum foil to prepare for a water bath.

Step 2: Make the Crust

1. Combine crushed Oreos, melted butter, and salt.

2. Press the mixture firmly into the bottom of the pan.

3. Bake for 10 minutes, then remove and let cool.

Step 3: Prepare the Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add sugar, Greek yogurt, and vanilla; beat until combined.

3. Add eggs one at a time, mixing on low speed.

4. Pour the filling over the crust and smooth the top.

Step 4: Bake the Cheesecake

• Place the pan inside a larger roasting pan.

• Fill the outer pan halfway with hot water.

• Bake for 1 hour 30 minutes, or until the center is nearly set.

• Turn off the oven, crack the door, and let cheesecake sit for 1 hour.

Step 5: Cool and Chill

• Remove cheesecake and let cool completely.

• Cover and refrigerate for at least 4 hours or overnight.

Step 6: Toast the Coconut

• In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently.

Step 7: Make the Topping

1. Stir toasted coconut into the caramel sauce.

2. Spread caramel-coconut mixture over chilled cheesecake.

3. Drizzle melted dark chocolate across the top.