In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes, stirring frequently until fragrant. Set aside to cool.

In a medium saucepan, whisk together egg yolks, evaporated milk, sugar, and vanilla.

Add the butter and cook over medium heat, stirring constantly, for 12-15 minutes until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in the toasted pecans, shredded coconut, and a pinch of salt.

Transfer to a bowl and refrigerate while you make the cheesecake (it needs to be completely cooled).

Preheat your oven to 350°F.

In a food processor, pulse the Oreo cookies (filling and all) until they're fine crumbs.

Add melted butter and a pinch of salt, pulsing until the mixture looks like wet sand.

Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly.

Bake for 8-10 minutes, then remove and let cool. Reduce oven temperature to 325°F.

Wrap the outside of your springform pan with 2 large sheets of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes.

Add the sugar and vanilla, beating for another 2 minutes until well combined.

Mix in the cocoa powder until fully incorporated.

Add the melted and cooled chocolate, beating until smooth.

Add eggs one at a time, beating on low speed just until each egg is incorporated. Don't overmix—this can cause cracks.

Pour half of the chocolate cheesecake batter over the cooled Oreo crust.

Spoon about 1 to 1 1/2 cups of the cooled coconut-pecan topping over the batter, spreading it gently (save the rest for the top).

Carefully pour the remaining cheesecake batter over the coconut layer.

Place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan.

Bake at 325°F for 70-75 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O).

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

Remove from the oven and water bath, take off the foil, and let cool to room temperature on a wire rack.

Refrigerate for at least 4 hours or overnight.

Once completely chilled, carefully remove the sides of the springform pan.

Spread the remaining coconut-pecan topping over the top of the cheesecake.

If desired, melt the chocolate chips with shortening and drizzle over the top for extra flair.

Slice with a sharp knife (wipe clean between cuts for neat slices) and serve chilled.