Begin by crushing about 24 Oreo cookies into fine crumbs using a food processor or a plastic bag and a rolling pin. In a bowl, combine the cookie crumbs with ½ cup of melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the freezer for at least 30 minutes to help the crust firm up.

Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans and 1 cup of shredded coconut evenly on a baking sheet. Toast them in the oven for about 10 minutes, stirring halfway through, until lightly browned and fragrant.

In a large mixing bowl, beat 24 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add 3 large eggs, one at a time, mixing well after each addition, followed by 1 teaspoon of pure vanilla extract and ½ cup of cocoa powder. Blend until completely incorporated.

Carefully place the springform pan in the center of a preheated oven and bake at 350°F (175°C) for approximately 1 hour. Once baked, gently jiggle the pan; the center should be slightly firm but still have a slight wobble. Turn off the oven and let the cheesecake cool inside for about 1 hour.

In a medium saucepan, combine ½ cup of butter, 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. Cook over medium heat, whisking continuously until the mixture comes to a gentle boil and thickens, which should take around 10 minutes. Remove from heat, then stir in the toasted coconut and pecans.

Once the cheesecake has cooled and settled, remove it gently from the springform pan. Spread the cooled coconut pecan mixture evenly over the top of the cheesecake. Return the assembled cheesecake to the refrigerator for at least another 2 hours to allow the topping to set properly.

In a small saucepan, melt 8 ounces of semi-sweet chocolate with 2 tablespoons of coconut oil over low heat, stirring until smooth. Gradually whisk in ½ cup of heavy cream until the ganache is silky and glossy.

Using a piping bag or a zip-top bag with a corner snipped off, drizzle or pipe the chocolate ganache elegantly over the set coconut pecan topping. This final touch adds an impressive finish to your cheesecake.