Begin by crushing the Oreo cookies into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the cookie crumbs with melted unsalted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the freezer for about 15 minutes to set the crust firmly.

Preheat your oven to 350°F (175°C). Spread the shredded coconut and chopped pecans evenly on a baking sheet. Toast them in the oven for about 10 minutes, stirring halfway to ensure they brown evenly. Keep an eye on them as they can burn quickly. Set aside to cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sour cream and cocoa powder, mixing until fully combined. Then, add the eggs one at a time, mixing just until incorporated after each addition.

Pour the cheesecake filling into the prepared Oreo crust, smoothing the top with a spatula. Prepare a water bath by placing the springform pan into a larger baking dish filled with hot water. Bake in the preheated oven at 325°F (163°C) for about 1 hour and 15 minutes, or until the edges are set and the center slightly jiggles. Once baked, turn off the oven and let it cool inside for an hour.

In a saucepan over medium heat, combine evaporated milk, unsalted butter, granulated sugar, and egg yolks. Bring the mixture to a gentle boil, stirring constantly for about 10 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract, toasted coconut, and pecans. Let this topping cool completely before spreading it generously over the cooled cheesecake.

In a microwave-safe bowl, combine the chocolate and a tablespoon of coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth. Whisk in the cold heavy cream until combined. Let it cool for a bit, then drizzle the ganache over the topped cheesecake for an elegant finish before serving.