Ingredients
Chocolate Crust Layer:
- 2½ cups chocolate sandwich cookie crumbs about 26 original OREO cookies, finely ground
- 6 tablespoons unsalted butter melted and cooled
- ½ teaspoon salt
Cheesecake Layer:
- 32 oz cream cheese 4 blocks, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 –6 cups boiling water for the water bath
Samoa Cookie Topping:
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce Mrs. Richardson’s or similar, plus more for garnish
Garnish:
- Chocolate dessert sauce Ghirardelli or similar
- Caramel dessert sauce Mrs. Richardson’s or Ghirardelli
- Whipped topping
- Samoa or Coconut Dream cookies for decoration
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Make the Dough
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add both sugars and beat until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Swirl in Caramel
- Gently fold in the caramel sauce. Avoid overmixing—you want pretty ribbons of caramel throughout.
- If using, fold in the chocolate chips.
Scoop and Bake
- Drop spoonfuls of dough (about 2 tablespoons) onto prepared baking sheets.
- Bake for 10–12 minutes or until edges are set and centers look slightly underdone.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use thick caramel sauce to prevent the dough from getting too runny.
- For extra flair, sprinkle a pinch of flaky sea salt on top before baking.
- Don’t overbake! The cookies will firm up as they cool.
- Want a cheesecake center? Try stuffing with a teaspoon of sweetened cream cheese.
- Make it festive by adding holiday sprinkles or crushed pretzels.