Oreo Crust:

Line the bottom of a 9-inch springform pan with parchment paper and wrap in heavy-duty aluminum foil.

Mix ground Oreo crumbs with melted butter until evenly moistened.

Press mixture into the bottom and 1-inch up the sides of the springform pan.

Place in the freezer to firm while preparing cheesecake.

Chocolate Cheesecake:

Melt the chocolate and set aside.

Beat cream cheese, sugar, and vanilla until creamy.

Mix in cocoa powder and melted chocolate until smooth.

Add eggs one at a time, mixing just until combined.

Spread filling over the crust and smooth the top.

Place a small pan of water under the springform pan in the oven (water bath).

Bake at 325°F for 1 hour 15 minutes until center is set.

Turn off oven, crack the door, and leave cake for 1 hour.

Cool to room temperature, then chill in refrigerator for 4 hours or overnight.

Coconut Pecan Topping:

Toast coconut and pecans on a baking sheet for 10 minutes. Set aside.

In a medium saucepan, combine butter, evaporated milk, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly for 10 minutes until thickened.

Remove from heat, stir in vanilla, coconut, and pecans.

Cool completely, then spread over chilled cheesecake.

Chocolate Ganache Swirls:

Melt chocolate with coconut oil, then stir in maple syrup.

Whisk in cold heavy cream until smooth, then mix in cocoa powder.

Allow ganache to cool to piping consistency.

Transfer to a piping bag with star tip and pipe swirls around topping.