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Preheat oven to 325°F (160°C).
Combine crushed shortbread cookies, melted butter, and sugar for the crust. Press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth.
Add coconut cream and vanilla extract, mix well.
Add eggs one at a time, beating just until combined.
Pour the filling over the crust in the springform pan.
Bake for 55-60 minutes or until the center is set.
Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; cool 1 hour longer.
Refrigerate for at least 4 hours or overnight.
Before serving, top with toasted coconut flakes, drizzle with caramel and chocolate sauce.