Make the topping:

• In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
• Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
• Remove from heat and stir in shredded coconut, pecans and salt.
• Pour into a heat-proof bowl and set in the fridge to cool completely.

Make the crust:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• Bake the crust for 8-10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the filling:

• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream and vanilla extract and mix on low speed until well combined.
• Add the melted chocolate in two parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping. Be sure to scrape down the sides of the bowl to make sure the chocolate is all being combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• Pour about a cup of the cheesecake filling into the crust and spread evenly.
• Add about 1 ½ cups of the coconut pecan topping. I like to use a spoon to drop spoonfuls of the topping mixture over the cheesecake filling. Make sure it’s a relatively even layer.
• Gently pour the remaining cheesecake batter over the coconut pecan topping, being careful not to cause the coconut pecan mixture to move around. The pan will be very full.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for 1 hour 25-30 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
• When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
• Top the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
• Store cheesecake covered or in and air-tight container in the fridge until ready to serve. Best if eaten within 4-5 days.