Prepare the crust:

Preheat oven to 325°F (163°C).

In a bowl, mix crushed chocolate cookies with melted butter until fully combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside.

Make the filling:

In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla, salt, and sour cream; mix until combined.

Pour in the melted chocolate and mix until fully incorporated.

Add eggs one at a time, mixing gently after each until just combined (do not overmix).

Pour the filling over the crust and smooth the top.

Bake the cheesecake:

Place the springform pan in a water bath (wrap with foil to prevent leaks).

Bake at 325°F for 55–65 minutes or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Then chill in the fridge for at least 4 hours or overnight.

Prepare the topping:

In a saucepan, whisk evaporated milk, brown sugar, egg yolks, and butter over medium heat.

Cook, stirring constantly, until thickened (about 8–10 minutes).

Remove from heat and stir in vanilla, coconut, and pecans. Let cool before spreading.

Assemble:

Once cheesecake is fully chilled, spread the coconut-pecan topping evenly over the top.

Slice and serve chilled.