Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a round of parchment paper. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent moisture from seeping in during baking. Set aside.
In a medium bowl, combine the finely ground chocolate cookie crumbs, unsalted butter, and salt. Mix until the mixture resembles fine crumbs and feels like wet sand.
Press the chocolate cookie crust mixture evenly into the bottom of the prepared springform pan to create a crust.
Bake the crust for 10 minutes on the center rack of the oven, then remove it from the oven and let it cool at room temperature while you prepare the cheesecake batter.
Lower the oven temperature to 325°F.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and free of lumps.
Add the vanilla extract and eggs to the cream cheese mixture, one at a time, mixing on low speed until fully incorporated and smooth. Be sure to scrape down the sides and bottom of the bowl as needed.
Mix in the sour cream and heavy cream, continuing on low speed for 1-2 minutes until the cheesecake batter is thick and smooth.
Pour the cheesecake batter into the springform pan and spread it into an even layer.
Place the cheesecake into a large roasting pan, then position it on the center rack of the oven. Carefully pour enough boiling water (4-6 cups) into the roasting pan to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40-45 minutes, or until the top is lightly golden and the center is just barely set when lightly jiggled.
Turn off the oven and crack the oven door open about 1 inch. Let the Samoa cheesecake sit in the oven to cool down slowly for 1 hour.
Remove the cheesecake from the oven and the water bath, and take off the foil wrap. Carefully run a thin-bladed knife around the sides of the cheesecake. Then, place the cheesecake in the refrigerator to chill for at least 8 hours or overnight for best results.
Once fully chilled and set, remove the cheesecake from the refrigerator and take off the side ring of the springform pan. Carefully transfer the cheesecake to a serving plate while preparing the Samoas cookie topping.
In a large dry skillet over medium heat, add the sweetened shredded coconut. Cook and stir the coconut for 4-6 minutes until it starts to lightly toast and become fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the lightly toasted coconut with the salted caramel sauce and stir until evenly mixed. The mixture should be thick.
Using a large spoon or cookie scoop, dollop the Samoa cookie topping evenly over the top of the chilled cheesecake and gently spread it into an even layer, using an offset spatula if necessary.
Drizzle additional caramel sauce and chocolate sauce over the top of the Samoa cheesecake to mimic the appearance of a Samoas cookie.
