Step 1: Make the Coconut-Pecan Topping

1. In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla.
2. Add sugar and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
3. Remove from heat and stir in shredded coconut, chopped pecans, and a pinch of salt.
4. Transfer to a bowl and refrigerate to cool completely.

Step 2: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a mixing bowl, combine Oreo crumbs and melted butter.
3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely.

Step 3: Make the Cheesecake Filling

1. Reduce oven temperature to 300°F (150°C).
2. In a large bowl, beat cream cheese, sugar, flour, and cocoa powder until smooth and creamy.
3. Add sour cream, vanilla, and melted German chocolate, mixing until combined.
4. Beat in eggs one at a time, just until blended (do not overmix).

Step 4: Assemble and Bake

1. Pour half of the cheesecake batter into the prepared crust.
2. Spread half of the cooled coconut-pecan topping over the batter.
3. Top with the remaining cheesecake batter.
4. Wrap the springform pan in foil and place it in a larger roasting pan. Add 1 inch of hot water to the roasting pan (water bath).
5. Bake for 1 hour 30 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
6. Refrigerate for at least 4 hours or overnight.

Step 5: Decorate and Serve

1. Spread the remaining coconut-pecan topping over the chilled cheesecake.
2. Drizzle with chocolate ganache or sauce, if desired.
3. Slice and serve for an ultra-decadent treat!