Combine the chocolate graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the vanilla extract and melted chocolate until fully combined. Gently fold in the whipped cream, ensuring a light and airy texture. Spread the cheesecake filling evenly over the chilled crust. Smooth the top and return to the refrigerator to set for at least 4 hours or overnight.

In a small saucepan, combine the sweetened condensed milk, brown sugar, and butter over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the coconut, pecans, and vanilla extract. Let cool to room temperature. Once the cheesecake is fully set, spread the coconut-pecan topping evenly over the top. For an extra decorative touch, drizzle with melted chocolate or sprinkle additional chopped pecans on top. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.