1. Crush the chocolate cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan and refrigerate to set.

2. In a large bowl, beat the cream cheese until smooth. Add the melted chocolate, sugar, and vanilla extract. Mix until fully combined.

3. Gently fold in the whipped heavy cream to create a smooth, airy filling.

4. Spread the cheesecake filling over the chilled crust, smoothing the top.

5. In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter over medium heat. Stir constantly until thickened and remove from heat.

6. Stir in the shredded coconut and toasted pecans into the topping mixture and allow it to cool slightly.

7. Spread the coconut-pecan topping over the cheesecake filling evenly.

8. Cover and refrigerate for at least 4 hours or overnight until fully set.

9. Slice and serve chilled with optional toppings like whipped cream or chocolate drizzle.