1. Preheat the oven to 325°F (165°C). Mix crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream and vanilla extract. Gently fold in melted chocolate. Pour the mixture over the prepared crust.
3. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow to cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake; cool for an additional hour. Refrigerate overnight.
4. For the topping, combine evaporated milk, sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat; stir in vanilla extract, coconut, and pecans. Let cool until thick enough to spread.
5. Spread the topping over the cheesecake before serving. Refrigerate any leftovers.
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