Lightly grease a 13×9 baking dish.
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well using a large fork.
Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add yogurt, vanilla and sugar and beat for another 2-3 minutes.
Spread cheesecake mixture all over the crust, evenly.
Warm up hot fudge topping and Dulce de leche if it was refrigerated, so it’s easier to drizzle. Place each topping into a piping bag. Cut off a small tip when ready to drizzle.
To toast coconut: Preheat the oven to 350. Spread coconut in one even, thin layer in a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Let it cool to room temperature.
Drizzle some hot fudge topping over the cheesecake.
Spread toasted coconut over the top, evenly.
Drizzle more hot fudge topping over the top and then Dulce de leche.
Cover the baking pan with saran wrap and refrigerate until ready to serve or at least 3 hours.
*Tip: topping is sticky. To make cutting easier, use a sharp knife and coat it with some non-stick cooking spray.*
Nutrition
Calories: 674kcal | Carbohydrates: 77g | Protein: 8g | Fat: 38g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 446mg | Potassium: 349mg | Fiber: 6g | Sugar: 53g | Vitamin A: 782IU | Vitamin C: 0.04mg | Calcium: 98mg | Iron: 2mg
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