Preheat oven to 325 degrees. Spread coconut on baking sheet and bake in oven for 5 minutes. Remove from oven and mix coconut. Bake for an additional 3-5 minutes or until all coconut is toasted.

Once coconut cools, mix with 1/2 cup caramel sauce. Spread over top of cheesecake.

Sprinkle mini chocolate chips over coconut mixture.

Drizzle chocolate and caramel sauce over cheesecake

Refrigerate until you're ready to serve.