1️⃣ Make the coconut pecan topping: In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla. Add the sugar and butter and cook over medium heat, stirring constantly, for 12-15 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the coconut, pecans, and salt. Pour into a bowl and refrigerate to cool completely. ❄️

2️⃣ Make the crust: Preheat oven to 325°F (163°C). Mix together the Oreo crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes then cool completely on a wire rack. 🥄

3️⃣ Make the filling: Reduce oven to 300°F (149°C). In a large bowl, beat the cream cheese, sugar, flour, and cocoa powder until smooth and combined. Beat in the sour cream and vanilla. Slowly mix in the melted German chocolate until fully incorporated, scraping down sides as needed. Finally, mix in the eggs one at a time until just combined. 🍥

4️⃣ Layer and bake: Pour 1 cup of the cheesecake batter into the crust and spread evenly. Top with 1 1/2 cups of the cooled coconut pecan topping mixture. Pour the remaining cheesecake batter over top, avoiding disrupting the filling layer. 🍰

5️⃣ Wrap the springform pan with foil and place it into a larger pan filled with 1 inch of hot water. Bake for 1 hour 25-30 minutes until the center is set but still jiggly. Turn the oven off and let sit for 30 minutes. ⏳

6️⃣ Crack the oven door and let cool for 30 more minutes, then remove from the water bath and refrigerate for 5-6 hours or overnight until completely cooled and set. ❄️

7️⃣ Top with the remaining coconut pecan topping and chocolate ganache/sauce if desired. Store cheesecake covered in the refrigerator for up to 5 days. 🍫