Preparing the Oreo Crust

Start by lining the bottom of a 9-inch springform pan with parchment paper. Wrap the exterior of the pan with heavy-duty aluminum foil to prevent any leakage during baking. Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the finely ground Oreo crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom and about one inch up the sides of the prepared springform pan. Place the pan in the freezer to set while you prepare the cheesecake filling.

Making the Chocolate Cheesecake

Melt the semi-sweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. Set it aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar and vanilla extract, continuing to mix until well combined. Sift in the cocoa powder and mix again until incorporated. Slowly pour in the melted chocolate, mixing until the batter is uniform.

Add the eggs one at a time, gently folding them in until just combined. Overmixing at this stage can lead to cracks in the cheesecake. Pour the filling over the prepared crust, smoothing the top with a spatula.

Place a small pot filled with water on the lower rack of your preheated oven to create steam, which helps prevent the cheesecake from cracking. Bake the cheesecake for about 1 hour and 15 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool gradually for an additional hour.

Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least four hours or overnight for best results.

Crafting the Coconut Pecan Topping

In a medium saucepan, combine evaporated milk, butter, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and achieves a pudding-like consistency. This process typically takes about 10 minutes.

Remove the pan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature before spreading it evenly over the chilled cheesecake.

Creating the Chocolate Ganache Swirls

Melt the chopped chocolate and coconut oil in a microwave-safe bowl, stirring until smooth. Stir in the maple syrup, then gradually whisk in the cold heavy cream until the mixture is smooth and glossy. Sift in the cocoa powder and mix until the ganache reaches a piping consistency.

Transfer the ganache to a piping bag fitted with a small round tip. Pipe decorative swirls or patterns over the coconut pecan topping to add an elegant finishing touch.