Heat the oven to 350°F. Grease a 9-inch springform pan and wrap the outside with heavy-duty foil if using a water bath.

Stir the chocolate-cookie crumbs with the melted butter, then press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes and cool the crust.

Reduce the oven temperature to 325°F. Beat the softened cream cheese and sugar until smooth, then add the eggs one at a time, mixing just until incorporated.

Blend in the melted, slightly cooled German’s sweet chocolate, vanilla, and sour cream. Avoid overmixing so you do not add excess air.

Pour the filling over the cooled crust. Bake for approximately 55–65 minutes, preferably in a water bath, until the edges are set and the center has a slight wobble.

Turn off the oven, crack the door, and let the cheesecake rest inside for about 30 minutes. Cool completely, then refrigerate for at least 4 hours or overnight.

For the topping, combine the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, for 8–12 minutes, until visibly thickened and able to coat a spoon.

Remove the topping from the heat and stir in the vanilla, coconut, and pecans. Cool it to room temperature before spreading it over the chilled cheesecake, then refrigerate briefly before slicing.