In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue to beat until well combined.

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Mix in the sour cream and heavy cream until smooth. Finally, add the melted chocolate and mix until fully incorporated.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

In a saucepan over medium heat, combine shredded coconut, chopped pecans, brown sugar, butter, heavy cream, and vanilla extract. Cook for about 5-7 minutes, stirring frequently until the mixture is bubbly and slightly thickened.

Remove from heat and let cool slightly.

Once the cheesecake has cooled completely, spread the coconut-pecan topping evenly over the top.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.