In a large bowl, add in the butter and sugar. Beat with a hand mixer on medium speed until creamed.

Add in the baking powder, salt, and flour. Beat until the flour is worked into the butter and becomes crumbly.

Add in the milk and vanilla extract. Beat until the dough comes together.

Pinch the dough together into a ball and place on a piece of plastic wrap.

Flatten the ball into a disc and tightly wrap with the plastic wrap.

Place the shortbread disc in the fridge to chill for 1 hour.

Preheat the oven to 350 degrees F.

Lightly grease a 9x9 inch square pan. Line with parchment paper and leave an overhang on two of the sides to use as a handle. You can use binder clips to keep the parchment paper folder over the edge of the pan.

Place the chilled dough on the counter for 5 minutes to warm up so it’s more pliable.

Place pieces of shortbread in the prepared pan. Begin pressing the pieces down and together to form an even layer that touches all of the edges and corners. If the dough gets too sticky, use a piece of wax paper to press the dough into the pan.

Place in the preheated oven and bake for 6 minutes.

Sprinkle the chocolate chips over the crust and place back in the oven to bake for 5 additional minutes. Leave the oven on.

Using an angled spatula, spread the melted chocolate chips over the top of the shortbread as evenly as possible. Set aside and begin working on the cheesecake layer.

In a large mixing bowl, add the cream cheese. Beat using a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl.

Add in the sugar and continue to beat until combined. Scrape down the bowl.

Add in the vanilla extract and marshmallow fluff. Beat until well blended.

Add in the eggs one at a time. Beat in each egg just until combined before adding the next egg. Once each egg is beat in, scrape down the sides of the bowl.

Pour the filling over the warm or room temperature chocolate and shortbread layers.

Place the cheesecake in the preheated oven and bake for 20 minutes.

Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees F and bake for another 30 minutes or until the center is set.

Turn the oven off and allow the cheesecake to sit in the warm oven for 10 minutes.

Remove from the oven and allow the cheesecake to cool to room temperature.

Preheat the oven to 350 degrees F.

Once the cheesecake is cooled to room temperature, begin working on the Samoa topping.

Line a baking sheet with parchment paper.

Add the coconut to the parchment lined baking sheet and spread out evenly.

Place in the preheated oven and bake for 6 minutes. Toss the coconut and continue to bake for another 4 minutes or until toasted.

Remove from the oven and allow to cool for 5 minutes on the baking sheet.

Once cooled, transfer the coconut to a medium bowl.

Add 1 cup of the caramel on top of the coconut. Stir until the coconut is thoroughly coated.

Scoop the caramel coated coconut out onto the top of the baked cheesecake. Spread out evenly with an angled spatula.

In a microwave-safe bowl, add in the chocolate chips and heavy whipping cream. Microwave in 30 second intervals and stir after each interval until smooth.

Drizzle the chocolate over top of the caramel coated coconut.

Drizzle the remaining caramel sauce on top.

Place in the fridge to chill for at least 4 hours, but preferably overnight.

Store in an airtight container in the refrigerator.