A rich and indulgent dessert that combines creamy chocolate cheesecake with the classic coconut-pecan topping of German chocolate cake.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate cookie crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add melted chocolate, eggs (one at a time), and vanilla. Mix in sour cream until well combined.
Pour filling over cooled crust and smooth the top. Bake for 55-65 minutes until center is almost set. Cool for 1 hour, then refrigerate at least 4 hours or overnight.
For topping: In a saucepan, combine evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool to room temperature.
Spoon the topping over the chilled cheesecake and spread evenly.
Refrigerate for 30 more minutes before serving.