Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

Pulse the wafer cookies (or scraped Oreos) into fine crumbs. Stir in the melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of the springform pan. Bake for 10 minutes and cool.

Beat the cream cheese until creamy and lump-free. Add the sugar and mix until satiny, then add the sour cream and vanilla.

Add the eggs one at a time, mixing just until incorporated. Pour in the melted chocolate, then add cocoa powder and heavy cream. Mix until the batter is uniform and glossy.

Pour the cheesecake batter over the cooled crust and smooth the top.

Place the springform pan in a larger roasting pan and add hot water to create a water bath. Bake at 325°F for 60–70 minutes until the edges are set and the center has a small wobble.

Turn off the oven, crack the door, and let the cheesecake cool gradually, then refrigerate for at least 6 hours or overnight.

In a saucepan, whisk together evaporated milk, sugar, and egg yolks. Add butter and cook, stirring frequently, until thickened and glossy. Stir in vanilla, coconut, and pecans. Let cool until spreadable.

Spread the cooled topping over the chilled cheesecake. Drizzle with melted chocolate and garnish with whipped cream, toasted coconut flakes, and pecan halves.