Ingredients
– 1 ½ cups crushed shortbread cookies
– ½ cup unsweetened shredded coconut
– ⅓ cup unsalted butter, melted
– 2 (8-ounce) packages cream cheese, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ¼ cup sour cream
– ½ cup chocolate chips
– ½ cup caramel sauce (plus extra for drizzling)
– Extra shredded coconut for topping
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Oven
– Baking sheet
– Parchment paper
Step-by-Step Instructions
To get started, preheat your oven to 350°F (175°C) and grease your springform pan with a little butter. In my kitchen, I love using crushed shortbread cookies mixed with melted butter and shredded coconut for the crust. Combine these ingredients in a bowl until they resemble wet sand, then press the mixture firmly into the bottom of the pan to create a solid base. It’s really important to pack it tightly! I often use a measuring cup to keep it even. (See the next page below to continue steps…)