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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and melted chocolate chips, and mix until well combined.
Add eggs one at a time, beating after each addition. Pour half of the batter over the crust.
Sprinkle shredded coconut evenly over the batter. Top with remaining batter.
Bake for 50-60 minutes, or until the center is set. Remove from oven and let cool completely.
Once cooled, spread caramel sauce over the top of the cheesecake. Drizzle with chocolate ganache and sprinkle with toasted pecans.
Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including cooling and chilling) | Kcal: 450 kcal per slice | Servings: 12 servings
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