Instructions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch springform pan lightly.
2. Make the Crust:
   • In a large bowl, combine the chocolate wafer crumbs and melted butter. Stir until well mixed.
   • Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
3. Prepare the Filling:
   • In a large mixing bowl, beat together the softened cream cheese, sugar, and cocoa powder until smooth and well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the grated chocolate and vanilla extract.
   • Pour the filling over the prepared crust.
4. Bake the Cheesecake:
   • Bake in the preheated oven for 55 to 60 minutes, or until the center is just set.
5. Prepare the Coconut-Pecan Topping:
   • While the cheesecake is baking, combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan.
   • Cook over medium heat, whisking continuously until the mixture thickens, about 10-12 minutes.
   • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
   • Allow the topping to cool to room temperature.
6. Assemble the Cheesecake:
   • Once the cheesecake has cooled, spread the coconut-pecan topping evenly over the top.
7. Chill the Cheesecake:
   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and for the flavors to meld.

Tips and Variations:

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