A chocolate oreo crust with creamy cheesecake in the center and
topped with coconut caramel and drizzled in chocolate. All of the things
that you love in a Samoa Cookie in a delicious cheesecake dessert!
Ingredients
Oreo Crust:
- 20 Oreos
- 5 Tablespoons butter melted
Cheesecake layer:
- 16 ounces cream cheese softened to room temperature
- 1 large egg
- ¼ cup sugar
- 2 teaspoons vanilla extract
Coconut Caramel Layer:
- 11 ounce package caramels like Kraft
- 3 Tablespoons heavy cream
- 1 1/2 cup coconut toasted
Chocolate drizzle:
- 1 cup semi sweet chocolate chips
Instructions
- Preheat
oven to 350 degrees. Prepare a 8×8 baking pan by lining it with
aluminum foil allowing the sides to overhang for easy removal. - In
a food processor, pulse the oreos into a fine crumb. In a medium sized
mixing bowl, stir the crushed cookies and butter together. Press into
the bottom of the pan and bake for 9-10 minutes. Let cool. - Beat
the cream cheese, egg, sugar and vanilla together until it has a smooth
and creamy consistency. Spread over the crust. Bake it for 30-35 minutes
or until cheesecake is set. - Let cool completely and refrigerate for an hour.
- To
make the coconut caramel layer: Add the caramel and heavy cream to a
microwave safe bowl and cook 30 seconds at a time until melted and
smooth. Add the toasted coconut. Let cool for about 10 minutes and
spread on top of the cheesecake layer. Add back to the fridge and chill
for 3 hours. - Melt the chocolate chips in a microwave safe bowl
cooking 30 seconds at a time until smooth. Drizzle on top of caramel. I
like to let my bars sit for about 30 minutes before cutting to let the
caramel soften a bit.