In a medium saucepan over medium heat, combine the sugar and water and gently swirl (NOT stir) the pan around occasionally as it begins to boil. Continue boiling until the caramel reaches a golden brown, about 5 to 10 minutes.

Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.*

Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie dish and refrigerate while you make the ganache.

Place the chocolate chips into a medium bowl; set aside. Pour the heavy cream into a microwave-safe bowl (or glass measuring cup) and heat in the microwave until it starts to boil--keep a close eye on it.

Immediately pour the hot cream over the chocolate chips and cover bowl with plastic wrap. Allow to set for 5 minutes, before removing the plastic wrap and stirring until smooth. If you still see unmelted pieces of chocolate, return the bowl to the microwave and heat 15-20 seconds more until completely smooth.

Pour 3/4 (about 1 cup) of the ganache into the crust and spread into an even layer. Reserve the rest of the ganache to use later. Place crust in the freezer while you make the filling.

In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.

In the stand mixer, beat the cream cheese and salted caramel until light and creamy. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the remaining whipped cream.

Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, preferably overnight.

Stir the coconut and salted caramel together until combined.

Spread the salted caramel around the edges of the pie--leaving the center open. Top caramel border with coconut topping. Drizzle with the remaining chocolate ganache. Slice, serve, and enjoy!