Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the chocolate cookie crumbs and melted butter in a bowl until evenly combined. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract until fully incorporated.

Bake the Cheesecake: Pour the filling over the crust in the springform pan. Wrap the bottom of the pan in aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water to create a water bath. Bake for 55–60 minutes, or until the center is just set.

Cool the Cheesecake: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Coconut-Pecan Topping: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla extract, coconut, and pecans. Let the topping cool to room temperature.

Assemble the Cheesecake: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake.

Serve: Slice and serve the cheesecake chilled or at room temperature.