Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick spray or butter and line the bottom with parchment paper for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
3. Mix in the vanilla extract and sour cream, beating just until smooth. Be careful not to overmix, as this can introduce too much air into the batter.
4. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
3. Once cooled, remove the cheesecake from the oven and let it come to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or overnight, to fully set.

Step 4: Toast the Coconut

1. While the cheesecake is chilling, toast the coconut for the topping. Preheat your oven to 350°F (177°C). Spread the shredded coconut in an even layer on a baking sheet.
2. Bake for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant. Keep a close eye on it, as it can burn quickly.
3. Remove the toasted coconut from the oven and let it cool completely.

Step 5: Assemble the Samoa Topping

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
2. Spread the caramel sauce evenly over the top of the cheesecake, allowing some to drip down the sides for a dramatic effect.
3. Sprinkle the toasted coconut over the caramel layer, pressing it gently to adhere.
4. Drizzle the melted chocolate over the coconut layer using a spoon or a piping bag for a decorative finish.

Step 6: Garnish and Serve

1. For extra flair, drizzle additional caramel sauce and melted chocolate over the edges of the cheesecake.
2. Slice the cheesecake into 12 servings and serve chilled. Optional: top each slice with a dollop of whipped cream for an extra indulgent touch.