METHOD:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well blended.
   • Press the mixture firmly onto the bottom of a 9-inch springform pan to form the crust layer.
   • Wrap the outside of the springform pan with aluminum foil to prevent any leaks during baking.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
   • Add the sour cream and vanilla extract, mixing until well incorporated.
   • Beat in the eggs, one at a time, scraping down the sides of the bowl as needed, until the filling is smooth and velvety.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
   • Place the springform pan inside a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan (this water bath helps prevent the cheesecake from cracking).
   • Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
4. Prepare the German Chocolate Topping:
   • In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
   • Cook, stirring constantly, until the mixture thickens, about 10-12 minutes.
   • Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans until well combined.
   • Let the topping cool slightly.
5. Assemble the Cheesecake:
   • Spread the warm German chocolate topping evenly over the baked cheesecake.
   • Carefully run a knife around the edges of the cheesecake to loosen it from the pan.
   • Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to allow it to set fully.