To make the brown butter:.

Cut ¼ cup of butter into pieces.

Heat butter in a heavy saucepan over medium heat.

Stir the butter or swirl the pan so the butter does not get burnt.

Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.

In a separate bowl, whisk the flour, cornstarch and salt together.

Cream the remaining ¼ cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes.

Beat in the vanilla extract and the brown butter.

Gently stir in the flour mixture just until incorporated.

Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.

Bake at 350F for 10 minutes. Set out to cool.

For the Cheesecake:

Cream the cheese until soft.

Add in the sugar and mix well.

Decrease the mixer speed to low and add the flour.

Add eggs in one at a time scraping bowl down to make sure that there are no lumps.

Stir in the vanilla.

The coconuts can be added now; it just get stirred in.

Pour batter into the pan.

Bake in a water bath at 350F for approx 1 ½ -2hours.

Let cake sit at room temperature until cool, then chill overnight.

For the Caramel:

Pour the sugar into the center of a deep saucepan.

Carefully pour ⅓ cup water around the walls of the pan, trying not to splash any of the sugar onto the walls.

Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it.

Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes.

Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).

Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like).

Stick in the fridge for 5-10 minutes.

For the Chocolate:

Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.

To Assemble:

Once the cheesecake has chilled overnight.

Place some of the topping on the cheesecake and spread it around to cover the top.

It may be a little runny that is okay.

Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.