Ingredients
28 Oreos
5 tbsp. melted butter
2 (8 oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
Pinch of kosher salt
1 1/2 c. caramel, divided
1 1/2 c. sweetened shredded coconut, toasted
Melted chocolate, for drizzling
Preparation
Step 1Preheat oven to 325° and line a 9"-x-13" baking dish with foil, leaving an overhang for easy removal. Step 2Make crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl and stir in melted butter until completely moist. Pat crust into prepared pan and set aside.Step 3Make cheesecake layer: In a large bowl using a hand mixer, beat together cream cheese and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour cheesecake mixture over crust and bake until only slightly jiggly, about 35 minutes. Let cool, then refrigerate until completely chilled, at least 3 hours and up to overnight. Step 4Make topping: When ready to serve, pour 1 cup caramel over cheesecake bars and smooth with a spatula to make an even layer. Step 5In a small bowl, stir together toasted coconut and remaining 1/2 cup caramel. Spread coconut mixture on top of caramel and drizzle with melted chocolate. Step 6Refrigerate until chocolate is firm, 10 minutes, then slice and serve.
