Prepare the Crust:

Combine the chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate while preparing the filling.

Make the Cheesecake Layer:

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the melted chocolate and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until combined.

Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

Prepare the Coconut-Pecan Topping:

In a saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake is fully set, spread the cooled coconut-pecan topping evenly over the surface.

Chill and Serve:

Refrigerate the cheesecake for an additional 1–2 hours to allow the flavors to meld. Remove from the springform pan, slice, and serve chilled.