Preheat your oven to 325°F (160°C) and spray a 9-inch springform pan with nonstick cooking spray. Optionally line the bottom with parchment paper for easier release.

In a medium bowl, combine the melted butter, flour, chopped pecans, and cocoa powder. Mix until well combined and press into the bottom of the springform pan.

Bake for 10 minutes and set aside to cool.

In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of heavy whipping cream; microwave in 20-second intervals until melted and smooth.

In a large mixing bowl, beat the cream cheese until creamy (around 2-3 minutes). Gradually add the granulated sugar and cocoa powder until smooth.

Add the eggs one at a time, mixing well after each addition. Fold in the melted chocolate mixture and the remaining heavy cream.

Stir in the vanilla extract.

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Bake for 70 minutes or until the edges are set and the center is slightly jiggly. Let it cool in the pan for at least an hour, then refrigerate for a minimum of 4 hours (overnight is ideal).

In a saucepan over medium-low heat, combine the evaporated milk, unsalted butter, brown sugar, and egg yolks. Stir constantly until thickened (about 10 minutes).

Remove from heat and stir in the vanilla, coconut, and pecans. Let it cool completely.

Spread the topping evenly over the chilled cheesecake before drizzling with chocolate syrup.