• Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray. Then, line it with parchment paper.

Crust

• To a medium bowl, add melted butter, flour, pecans, and cocoa powder. Mix until combined.
• Press mixture into the bottom of the springform pan.
• Bake the crust for 10 minutes. Set aside to cool.

Cheesecake

• To a microwave-safe bowl, add chocolate chips and ¼ cup heavy whipping cream. Heat in 20-second intervals, stirring in between, until the chips have melted and the mixture is smooth with no lumps. Set aside.
• To a large mixing bowl, add cream cheese. Using a hand-held mixer, mix until creamy and smooth. Mix in the sugar and Dutch-processed cocoa powder until smooth.
• Add eggs, one at a time, mixing well after each addition. Then, add the remaining ½ cup of heavy cream, mixing until combined.
• Fold in the melted chocolate mixture.
• Add the vanilla and stir to combine. Pour the batter on top of the cooled cookie crust. Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly. Remove the cheesecake from the oven and let it rest until the pan is cooled.
• Refrigerate for 4 hours or until completely chilled.

Coconut Topping

• To a medium saucepan over medium-low heat add evaporated milk, butter, brown sugar, and egg yolks. Cook, stirring constantly until thickened, about 10 minutes, or until it reaches a pudding-like consistency.
• Remove from heat. Add vanilla and stir to combine.
• Fold in coconut and pecans. Set aside to cool completely
• Spread cooled frosting over chilled chocolate cheesecake.
• When ready to serve, drizzle with chocolate syrup.