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1
Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
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2
Coat the inside of the pan with cooking spray and line the bottom with parchment paper.
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3
Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute.
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4
Press evenly into the bottom and 1/4 inch up the side of the prepared pan.
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5
Bake until set, about 15 minutes; transfer to a rack and let cool completely.
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6
Make the topping: Line 2 baking sheets with foil.
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7
Spread the coconut on one and the pecans on the other.
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8
Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool.
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9
Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl.
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10
Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan.
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11
Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes.
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12
Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping).
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13
Set aside to cool.
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14
Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack.
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15
Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm.
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16
Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides.
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17
Add the melted chocolate, sour cream and vanilla; pulse until combined.
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18
Transfer about half of the batter to the prepared crust; smooth with a spatula.
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19
Spoon about two-thirds of the topping evenly over the batter.
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20
Top with the remaining batter; smooth the top.
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21
Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes.
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22
Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
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23
Run a thin knife around the edge of the cheesecake and remove the springform ring.
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24
Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary).
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25
Spread on top of the cheesecake; top with the reserved coconut.
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26
Photograph by Ryan Dausch
