A decadent fusion of rich German chocolate cake and creamy cheesecake, layered together for a show-stopping dessert perfect for special occasions.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and melted chocolate until fully combined.
Pour the filling over the crust. Bake for 55-60 minutes, or until the center is set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Remove and refrigerate for at least 4 hours or overnight.
For the topping, in a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10-12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly.
Spread the coconut-pecan topping over the chilled cheesecake. Chill until ready to serve.

Ensure cream cheese is fully softened to avoid lumps in the batter.
Melt the chocolate and let it cool slightly before mixing to avoid curdling the eggs.
Topping can be made a day ahead and stored in the fridge.