Samoa Cookie Brownie Cheesecake

Cheesecake and Samoa Cookies it’s incredible and delicious.

Brownie Bottom:
  • 4 ounces bittersweet chocolate chips
  • 1 stick butter (8Tablespoons)
  • ¾ cup sugar
  • 3 eggs
  • ½ cup unsweetened cocoa powder
Cheesecake Batter:
  • Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 eggs
  • ¾ cup heavy whipping cream
  • 3 cups coconut
  • 1 bag Kraft caramels
  • 4-5 T. heavy cream (you want the mixture to be soft enough to cut)
  • caramel sauce, for drizzle
  • melted chocolate chips for drizzle
  1. Brownie Bottom:
  2. Melt butter and chocolate chips together in the microwave.
  3. Whisk in sugar.
  4. Whisk in eggs.
  5. Gently stir in cocoa.
  6. Grease bottom only of 9 inch springform pan.
  7. Pour in batter and set aside while preparing the cheesecake batter.
  8. Cheesecake:
  9. In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  10. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  11. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  12. Blend in the eggs, one at a time, beating well after each.
  13. Beat in the cream just until completely blended.
  14. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the brownie crust.
  15. Bake the cake at 325 for 70-80 minutes or until only slightly jiggly in the middle. Do not worry about cracks. Mine cracked like crazy! Let cool completely and chill.
  16. Topping: Lay coconut on cookie sheet and bake at 350 for about 15-20 mins until toasted. Keep tossing it while it cooks. Melt caramels in a microwave safe bowl with cream. Pour coconut into the owl and stir to coat. Lay on top of the cheesecake. Add a drizzle of caramel sauce and melted chocolate chips. Cut slices before chilling to make it easier. I found a serrated knife worked best to cut through the coconut. Coconut will get hard in fridge so be sure to let sit at room temp before serving!!!

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