1-First, start with the coconut-pecan topping. In a saucepan, whisk together 4 large egg yolks, 12 oz evaporated milk, and 1 1/2 tsp vanilla extract. Add 1 1/2 cups sugar and 3/4 cup unsalted butter, cubed, then cook over medium heat for 12-15 minutes, stirring constantly until the mixture thickens. Remove from heat, stir in 2 2/3 cups sweetened shredded coconut, 1 1/4 cups chopped toasted pecans, and a pinch of salt, then chill completely.

2-Next, prepare the crust. Preheat your oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper, then grease the sides. Mix 2 1/2 cups Oreo crumbs with 1/4 cup unsalted melted butter until combined, press it evenly on the bottom and up the sides of the pan, bake for 8-10 minutes, then cool. Don’t forget to wrap the outside of the pan with foil for water bath protection.

3-Now, for the filling. Reduce the oven temperature to 300°F and beat 24 oz room-temperature full-fat cream cheese, 1 cup sugar, 1 tbsp all-purpose flour (or 1/2 tbsp cornstarch for gluten-free), and 3 tbsp natural unsweetened cocoa powder on low speed until smooth, scraping the bowl as needed. Add 1 cup sour cream and 1/2 tsp vanilla extract, mixing on low, then gradually mix in 8 oz melted German chocolate in two parts, scraping the sides. Finally, add 4 large eggs one at a time, mixing slowly and scraping the bowl after each addition.

4-Assemble by spreading about 1 cup of filling over the crust, spoon 1 1/2 cups of the coconut-pecan topping evenly over the filling, and gently spread the remaining filling on top. Set the springform pan inside a larger pan and add warm water halfway up the sides for a water bath, then bake for 1 hour and 25-30 minutes until the center is set but still slightly jiggly.

5-After baking, cool the cheesecake gradually. Turn off the oven and leave it inside with the door closed for 30 minutes, then crack the oven door open for another 30 minutes. Remove from the oven and water bath, then refrigerate for 5-6 hours or overnight. Finish by transferring to a serving plate, spreading the remaining coconut-pecan topping on top, and drizzling with optional chocolate ganache or sauce. For more ideas on chocolate desserts, try our black forest cake recipe, which pairs well with this one.