Directions
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Make the Crust: Begin by mixing the chocolate cookie crumbs with the melted butter until they are evenly combined. The mixture should resemble wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan or pie dish to create an even layer. Chill in the fridge while you prepare the filling.
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Make the Chocolate Cheesecake: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the mixture is creamy and free of lumps. Next, stir in the melted chocolate, ensuring it is well incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. This step is crucial for achieving the tremendous, airy texture in your cheesecake. Gently fold the whipped cream into the chocolate cream cheese mixture until it is just combined, taking care not to deflate the mixture. Spread this luscious filling evenly over the chilled crust. Chill the cheesecake in the fridge for at least 4 hours or overnight for the best results.
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Make the Coconut-Pecan Topping: While the cheesecake sets, prepare the coconut-pecan topping. In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and egg yolks. Cook the mixture while whisking constantly until it thickens and coats the back of a spoon, which should take about 8–10 minutes.
Once thickened, remove the saucepan from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Allow the topping to cool to room temperature before spreading it evenly over the chilled cheesecake.
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