1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. Mix chocolate cookie crumbs with melted butter until evenly combined.

3. Press the mixture into the bottom of a 9-inch springform pan.

4. Set aside while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.

2. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

3. Fold in coconut flakes, pecans, and chocolate chips.

4. Pour the batter over the prepared crust and smooth the top.

3. Bake the Cheesecake

1. Bake in preheated oven for 55–60 minutes, or until the center is set and the top appears slightly dry.

2. Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour.

3. Remove from oven and let it finish cooling on a wire rack.

4. Prepare the Topping

1. In a medium saucepan, combine sweetened condensed milk, butter, and vanilla over medium heat.

2. Stir in coconut flakes and chopped pecans.

3. Cook, stirring constantly, until thickened and golden (about 5 minutes).

4. Let it cool slightly, then spread over the cheesecake.

5. Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.

2. Before serving, release the springform pan sides and transfer cheesecake to a serving platter.

3. Slice and enjoy!