1- Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the pan in two layers of heavy-duty aluminum foil to keep water out during baking.

2- Crush the 24 chocolate sandwich cookies until they’re crumbly, then mix with 4 tablespoons of melted butter and a pinch of salt. Press this mixture firmly into the bottom of the springform pan and set it inside a larger roasting dish.

3- Beat the 3 (8-ounce) bricks of softened low-fat cream cheese on medium speed until smooth, then add 1 cup granulated sugar and beat more until combined. Mix in 1 cup plain or vanilla Greek yogurt and 2 teaspoons vanilla extract, beating until everything blends well. Add 3 eggs one at a time, beating just until mixed, then pour this into the crust.

4- Place the pan in the oven on the bottom third shelf and pour boiling water into the roasting dish to make a water bath about 1 inch deep around the pan.

5- Bake for about 1 hour and 30 minutes until the center jiggles a bit. Turn the oven off, open the door slightly, and let the cheesecake sit inside for 1 hour. Remove it, run a knife around the edges, cool to room temperature, then refrigerate for at least 4 hours or overnight.

6- Toast the 2 cups of shredded sweetened coconut in a 350°F oven on a baking sheet for 6 minutes, stir it, and bake another 3-4 minutes until golden brown keep an eye on it to avoid burning. Mix 1 cup of caramel sauce with the toasted coconut.

7- Spread 1/2 cup caramel sauce over the chilled cheesecake, then top with the caramel-coconut mixture, pressing it down evenly. Drizzle melted 4 ounces dark chocolate in lines on top, followed by the remaining caramel sauce lines.

8- Refrigerate for at least 15 minutes before serving, and keep it covered in the fridge for up to 5 days.