1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5. Add Cool Whip to cream cheese mixture and stir until combined.
6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you’ve used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
7. Smooth out the top of the cheesecake.
8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
9. Refrigerate until firm, 4-5 hours.