Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.

Make the Crust:

• In a bowl, mix the chocolate cookie crumbs and melted butter until combined.
• Press the mixture into the bottom of the springform pan to form an even layer. Refrigerate while preparing the filling.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
• Add the cocoa powder, mixing until incorporated.
• Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
• Stir in the melted chocolate until the mixture is fully combined.

Assemble and Bake the Cheesecake:

• Pour the cheesecake batter over the chilled crust and smooth the top.
• Place the springform pan into a larger baking dish and pour hot water into the dish to create a water bath (about 1 inch deep).
• Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

Cool the Cheesecake:

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
• Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Make the Coconut-Pecan Topping:

• In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
• Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool completely.

Assemble the Cheesecake:

• Spread the cooled coconut-pecan topping evenly over the cheesecake.
• Garnish with extra pecans, coconut, or a drizzle of melted chocolate if desired.

Serve:

• Slice and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.