1️⃣ Prepare the crust:
Preheat your oven to 325°F (165°C). In a bowl, mix the crushed chocolate cookies and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

2️⃣ Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. Gently fold in the melted chocolate until fully incorporated. Pour the cheesecake filling over the prepared crust.

3️⃣ Bake the cheesecake:
Place the springform pan in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then let it cool for an additional 1 hour. Cover and refrigerate overnight for best results.

4️⃣ Prepare the coconut-pecan topping:
In a medium saucepan, combine evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook over medium heat, stirring constantly, for about 12 minutes or until the mixture thickens. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool until thick enough to spread.

5️⃣ Assemble and serve:
Spread the coconut-pecan topping evenly over the chilled cheesecake. Serve immediately or refrigerate until ready to enjoy.