Preheat oven to 350°F (180°C). Line a 9-inch (23-cm) springform pan with Gefen Parchment Paper.
Combine sandwich cookie crumbs with melted butter. Pat into the bottom of the springform pan and bake for eight minutes.
Lower oven temperature to 300°F (150°C).
Beat cream cheese until smooth. Add sugar and slowly add eggs one at a time. Add vanilla, flour, and sour cream. Pour cheese over chocolate crust.
Place a pan full of water on the bottom oven rack and place the cheesecake on a rack in the center of the oven. Bake for one hour. Turn off oven, open oven door, and allow cake to cool in the oven for one hour.
Place coconut on a lined baking sheet and toast at 350°F (180°C) for about 5–7 min until lightly browned. Combine coconut with 1¼ cup caramel sauce. (If the caramel sauce is very thick, warm in microwave first.)
Spread half a cup of caramel over the top of the cheesecake. Top with coconut mixture and drizzle with melted dark chocolate and caramel. Refrigerate for at least 15 minutes to harden.
This cake freezes nicely and can be made well in advance.