Salted Caramel-Coconut-Pecan Cheesecake

This cheesecake is out of this world.  It takes a long time, because of the cooling time.  If you take it out of the oven before it's cooled, it WILL crack.  It will still taste awesome, but just won't look as pretty.  Warning: this is not a low-cal dessert!
If you don't want to take the time to make the caramel sauce, you can buy the type you like.

SALTED CARAMEL-COCONUT-PECAN CHEESECAKE

Toppings Ingredients:
*1 cup flaked coconut
*1 cup pecans
*1 tablespoon butter, melted
*hershey's syrup

Caramel Sauce Ingredients:
*1 cup granulated sugar
*6 tablespoons butter, cut into pieces
*1/2 cup heavy cream
*1 teaspoon sea salt

Crust Ingredients:
*15 graham crackers, crushed (can use chocolate grahams too)
*1/2 teaspoon ground cinnamon
*2 tablespoon butter, melted

Cheesecake Ingredients:

*4 (8 ounce) packages cream cheese, room temperature 

*1 1/2 cups granulated sugar

*3/4 cup whole milk, room temperature

*4 large eggs, room temperature

*1 cup sour cream, room temperature

*1 tablespoon pure vanilla extract

*1/4 cup all-purpose flour

Toasted Coconut Directions:

~Preheat oven to 350 degrees.

~Spread coconut onto a baking sheet.

~Bake in preheated oven for 5-10 minutes or until toasted.  Turning once.

~Remove from oven and set aside.

Toasted Pecan Directions:

~In a small bowl mix pecans and butter until pecans are coated.

~Line cookie sheet with parchment paper.

~Spread onto a cookie sheet.

~Bake in preheated oven for 5-7 minutes until aromatic (careful not to burn).

~Remove from oven and set aside.

Caramel Sauce Directions:

~In a medium saucepan, heat sugar over medium heat, stirring continuously.

~Sugar will start to turn tan or light brown and then melt, stir continuously.

~Add butter, stir until butter is melted, 1-3 minutes.

~Stir as you slowly add heavy cream.

~Allow mixture to boil (no stirring) for 1 minute.

~Remove from heat.

~Immediately stir in salt. 

~Set aside and allow to cool.  

~Store in a glass jar (I use a canning jar) until really to use.

~Store in refrigerator once it's cooled.

Crust Directions:

~Spray a 9 inch springform pan with cooking spray.

~In a small bowl, mix graham cracker crumbs, cinnamon and butter together.

~Press into bottom of prepared pan.

~Set aside.

Cheesecake Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, mix softened cream cheese and sugar together until smooth.

~Mix in milk until mostly mixed.

~Mix in one egg at a time, gently mixing between each addition (do not overheat).

~Mix in the sour cream, vanilla and flour until smooth.

~Pour over graham cracker crust.

~Place springform pan into a large baking pan.

~Pour water into baking pan (not springform pan) about 1 inch deep.

~Bake for 1 hour.

~Turn oven off, but do not open door or remove cheesecake.

~Allow to cool in oven for 6 hours.

~Chill in refrigerator until ready to use.

~Before serving, sprinkle cheesecake with toasted coconut and toasted pecans.

~Heat up caramel sauce if needed, just enough to make it pourable.

~Pour desired amount of caramel over top of cheesecake.

~Drizzle with hershey's chocolate (optional).