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Combine cookie crumbs, sugar, and butter. Press into springform pan and bake 10 minutes at 325°F.
Beat cream cheese and sugar until smooth. Add cocoa, sour cream, vanilla, and melted chocolate.
Mix in one at a time until just combined.
Pour filling over crust and bake 55–65 minutes until center is set but slightly jiggly.
Turn off oven, crack door, and let cool inside for 1 hour.
Refrigerate 4 hours or overnight before topping.
Cook milk, brown sugar, yolks, and butter until thick. Stir in vanilla, coconut, and pecans.
Spread topping over chilled cheesecake and garnish with chocolate drizzle.