1️⃣ Prepare the Base:
1. Preheat the oven to 160°C. Grease a 23 cm springform pan.
2. Grind the Oreos in a food processor until they become powder.
3. Add the melted butter and a pinch of salt and mix.
4. Press the mixture into the bottom of the pan.

(You can use a water bath if you like: Wrap the outside of the pan in foil, place it on a large baking sheet, and add hot water underneath.)

2️⃣ Cheesecake Filling:
1. Beat the cream cheese for 3 minutes.
2. Add the powdered sugar and beat for another minute.
3. Add the yogurt and vanilla.
4. Add the eggs one at a time and mix without over-beating.
5. Pour the filling over the biscuit base.
6. Bake the cheesecake for 1 hour and 30 minutes.
When done, it will be slightly jiggly inside.
7. Leave the oven door slightly open and let the cheesecake rest in the oven for 1 hour.
8. Remove and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

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3️⃣ Samoa Top Layer:
1. Preheat the oven to 350°F (175°C). Lightly toast the coconut for 5-6 minutes.
2. Mix with 1 cup of caramel.
3. Spread half a cup of caramel over the cheesecake.
4. Spread the caramel-coconut mixture on top.
5. Melt the dark chocolate and drizzle it over the top in thin strips.
6. Drizzle the remaining caramel over the top in strips.

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Serving:

❄️ Chill in the refrigerator for 15 minutes and slice.
🎉 You can decorate with extra chocolate chips or caramel for presentation.