Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.

Add eggs one at a time, mixing on low speed after each addition just until combined. Stir in sour cream until fully incorporated. Do not overmix.

Pour the cheesecake filling over the cooled crust. Drizzle 0.5 cup of caramel sauce over the top and gently swirl with a knife.

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).

Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and refrigerate for at least 4 hours, preferably overnight.

Before serving, warm the remaining caramel sauce and drizzle over the chilled cheesecake. Sprinkle toasted coconut evenly over the top.

Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth. Drizzle over the coconut layer.

Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.