• Gather all ingredients and prepare a 9-inch springform pan by lining the bottom with parchment and wrapping the exterior in heavy-duty aluminum foil; set aside.

For Oreo Crust:

• Preheat the oven to 325°F (163°C).
• Combine the ground Oreo crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan, then place the crust in the freezer to set.

For Chocolate Cheesecake:

• Melt the semi-sweet chocolate and set it aside to cool slightly.
• In a large bowl, beat the softened cream cheese with the sugar and vanilla until smooth. Add the cocoa powder and the melted chocolate, mixing until fully incorporated.
• Add the lightly beaten eggs and mix just until combined, taking care not to overbeat the batter.
• Pour the cheesecake filling over the chilled Oreo crust and smooth the surface. Place the springform pan on a baking sheet and position a small oven-safe dish of hot water beneath it in the oven to create a gentle moist environment while baking.
• Bake for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Turn the oven off and crack the door open; let the cheesecake remain in the oven for an additional hour. Remove, cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
• When fully chilled, release the springform ring and transfer the cheesecake to a serving plate.

For Coconut Pecan Topping:

• In a saucepan combine evaporated milk, butter, light brown sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10 minutes.
• Remove from the heat and stir in the vanilla, then fold in the shredded coconut and toasted pecans. Allow the topping to cool to room temperature before spreading.
• Spread the cooled coconut-pecan mixture evenly over the chilled cheesecake.

For Ganache Swirls:

• Melt the chopped chocolate with the coconut oil, then stir in the maple syrup until smooth.
• Whisk in the cold heavy cream until the mixture is silky and uniform, then incorporate the cocoa powder. Let the ganache cool until thick enough to pipe.
• Transfer the ganache to a piping bag and pipe decorative swirls over the coconut-pecan topping. Chill briefly if needed to set the swirls before serving.