Crush the Oreo cookies into fine crumbs and mix with melted butter, then press into the bottom of a springform pan. Freeze for 30 minutes to set.

Toast coconut flakes and pecans in a preheated oven at 350°F for 10 minutes. Set aside to cool.

In a saucepan over low heat, melt butter with evaporated milk and sugar. Stir and whisk in egg yolks. Cook until thickened, then mix in vanilla, coconut, and pecans. Cool completely.

Blend cream cheese, sugar, and sour cream until smooth. Add eggs one at a time, mixing well.

Pour cheesecake filling over crust and bake at 325°F for about 1 hour and 15 minutes. The center should have a slight jiggle.

Let cheesecake cool in the oven with the door cracked after baking. Chill in the fridge for 4 to 6 hours.

Spread the cooled topping mixture over the cheesecake and chill again for an hour.

For the ganache, heat cream, pour over chocolate, and mix until smooth. Pipe ganache over the topping before serving.