Preparation:
1. Preheat your oven to 325°F (165°C).
2. Mix the crushed chocolate cookies with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set it aside.
Cheesecake Layer:
1. In a mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
2. Add the eggs one at a time, making sure each is fully mixed before adding the next.
3. Mix in the sour cream and vanilla extract. Then, fold in the melted chocolate chips.
4. Pour this creamy mixture over the prepared crust in the springform pan.
Baking:
1. Bake the cheesecake for 55-60 minutes until it’s set with a slight jiggle in the center.
2. Let it cool on a wire rack for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake.
3. Allow it to cool for an additional hour before refrigerating overnight.
Coconut-Pecan Topping:
1. In a saucepan, combine evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook over medium heat until thickened, about 12 minutes.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool until it thickens enough to spread.
Finishing Touches:
1. Spread the prepared topping over the chilled cheesecake just before serving.
2. Any leftovers can be refrigerated for later enjoyment.
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