Ingredients:

  • 2 cups (240g) shortbread cookie crumbs
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 0.25 tsp sea salt
  • 32 oz (900g) Philadelphia Cream Cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 0.5 cup (120g) full-fat sour cream
  • 1 tsp vanilla bean paste
  • 4 large eggs, room temperature
  • 0.5 cup (120ml) heavy cream
  • 2 cups (150g) sweetened shredded coconut, toasted
  • 1 cup (240ml) salted caramel sauce
  • 0.5 cup (90g) semi-sweet chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9 inch springform pan with parchment. Combine shortbread crumbs, melted butter, 1 tbsp sugar, and sea salt. Press firmly into the bottom of a parchment-lined 9-inch springform pan. Bake for 10 minutes until pale gold. Remove and let cool completely.
  2. Beat the cream cheese and 1 cup granulated sugar until silky and lump-free.
  3. Incorporate the sour cream and vanilla bean paste. Add eggs one at a time, mixing on the lowest speed just until the yellow streaks disappear to avoid over-incorporating air.
  4. Pour the batter over the cooled shortbread crust. Smooth the top with an offset spatula.
  5. Bake for 1 hour 15 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Remove from oven and refrigerate for at least 8 hours or overnight.
  7. Before serving, toss the toasted coconut with the salted caramel sauce. Spread over the chilled cheesecake. Melt the chocolate chips with coconut oil and drizzle over the top.