Preheat the oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture firmly into the bottom of the springform pan. Set aside.

In another bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing until well combined.

Add the eggs, one at a time, mixing on low speed after each addition. Finally, fold in the melted chocolate until uniform.

Pour the cheesecake filling over the prepared crust, spreading it evenly. Bake for 60 minutes or until the edges are set and the center is slightly jiggly.

While the cheesecake is baking, prepare the topping. In a saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks. Cook, stirring constantly until the mixture thickens (about 10 minutes).

Remove from heat, and stir in coconut, pecans, and vanilla. Allow to cool slightly.

Once the cheesecake is done baking, remove it from the oven and let it cool. Spread the coconut-pecan topping evenly over the cheesecake.

Refrigerate the cheesecake for at least 4 hours or overnight to set fully before serving.

Carefully remove the sides of the springform pan, slice, and enjoy!