Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray. Then, line it with parchment paper.

To a medium bowl, add melted butter, flour, pecans, and cocoa powder. Mix until combined.

Press mixture into the bottom of the springform pan.

Bake the crust for 10 minutes. Set aside to cool.

To a microwave-safe bowl, add chocolate chips and ¼ cup heavy whipping cream. Heat in 20-second intervals, stirring in between, until the chips have melted and the mixture is smooth with no lumps. Set aside.

To a large mixing bowl, add cream cheese. Using a hand-held mixer, mix until creamy and smooth. Mix in the sugar and Dutch-processed cocoa powder until smooth.

Add eggs, one at a time, mixing well after each addition. Then, add the remaining ½ cup of heavy cream, mixing until combined.

Fold in the melted chocolate mixture.

Add the vanilla and stir to combine. Pour the batter on top of the cooled cookie crust. Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly. Remove the cheesecake from the oven and let it rest until the pan is cooled.

Refrigerate for 4 hours or until completely chilled.

To a medium saucepan over medium-low heat add evaporated milk, butter, brown sugar, and egg yolks. Cook, stirring constantly until thickened, about 10 minutes, or until it reaches a pudding-like consistency.

Remove from heat. Add vanilla and stir to combine.

Fold in coconut and pecans. Set aside to cool completely

Spread cooled frosting over chilled chocolate cheesecake.

When ready to serve, drizzle with chocolate syrup.