In a large mixing bowl, place in the cream cheese and granulated sugar. Beat until creamy and smooth.
Once creamy, add the vanilla extract and eggs. Once mixed, add the marshmallow fluff. Mix until well incorporated.
Pour the filling over the crust and evenly distribute it. Place in the oven and bake for 20 minutes.
Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.
Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.
Remove from the oven and place on a wire rack and allow to come to room temperature.
Once at room temperature prepare the topping.
Preheat the oven to 350 degrees.
Start by placing the coconut in an even layer on a baking sheet. Place in the oven and bake for 6 minutes.
Once the 6 minutes are up, mix the coconut around and bake for another 4 minutes.
Once finished, take out of the oven, and allow to cool for 5 minutes. Once cooled, place the coconut into a bowl.
Add in 1 cup of the caramel sauce over the coconut and mix until the coconut is fully coated.
Pour the caramel and coconut mixture on top of the cheesecake and distribute evenly and set aside.
In a microwave safe bowl, add in the ½ cup dark chocolate chips and heavy whipping cream.
Microwave for 1 minute and mix until smooth. Drizzle the chocolate over the coconut topping.
Follow with drizzling the remaining ¼ cup caramel sauce over the coconut topping.
Place the cheesecake in the refrigerator for at least three hours to fully set.
Once chilled, cut into 12 squares and serve cold.