Prepare the Crust:

• Preheat the oven to 325°F (163°C).
• In a food processor, pulse the Oreo cookies into fine crumbs.
• Combine the crumbs with melted butter and a pinch of salt, mixing until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

• In a large bowl, beat the cream cheese until smooth.
• Add the granulated sugar and mix until combined.
• Blend in the sour cream and vanilla extract.
• Add the eggs one at a time, mixing on low speed after each addition until just combined.
• Sift in the cocoa powder and mix until incorporated.
• Gently fold in the melted semi-sweet chocolate until the batter is smooth.

Assemble and Bake:

• Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Place the springform pan on a baking sheet to catch any potential drips.
• Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from the oven and refrigerate for at least 6 hours or overnight.

Prepare the Coconut-Pecan Topping:

• In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolk, and butter.
• Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
• Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
• Allow the topping to cool to room temperature.

Finish the Cheesecake:

• Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
• Spread the coconut-pecan topping evenly over the top of the cheesecake.
• For an extra touch, drizzle with chocolate ganache or syrup if desired.

Serve:

• Slice and enjoy this indulgent dessert.
• Store any leftovers in the refrigerator for up to 5 days.