Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.

Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Place the pan in a large roasting dish, and bring a tea kettle of water to boil in preparation for the water bath. Set aside.

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

Place the pans in the oven and carefully pour boiling water around the springform to form a water bath. Close the oven door, and bake about 1 hour 30 min, or until center is almost set. Turn oven off, and let cheesecake set in oven 1 hour. Then remove cheesecake from oven, run a knife around the edges, and let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, top with Samoa topping, and chill for 15 minutes before serving.

Preheat oven to 350°F. Spread shredded coconut onto a baking sheet. Bake for about 6 minutes, stir, and bake for an additional 3-4 minutes until lightly golden. Remove and pour coconut into a mixing bowl.

Add 1 cup of caramel sauce to the bowl with the coconut, and stir to combine. If your caramel is not pourable, heat it until slightly warmed.

Spread ½ cup of caramel sauce onto the chilled cheesecake. Top with the caramel/coconut mixture and press down until covered.

Pour the melted chocolate into a piping bag and pipe onto the top of the coconut/caramel mixture in even lines. Repeat with remaining caramel sauce.