1. Start by preheating your oven to 325°F (160°C). While the oven warms, prepare the cheesecake crust.
2. In a mixing bowl, combine the ground Oreo cookies with melted butter until well mixed. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Once pressed, pop the crust into the freezer to firm up.
3. For the chocolate cheesecake filling, melt the semi-sweet chocolate in a heatproof bowl and set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy. Mix in the cocoa powder and melted chocolate until combined.
5. Add the slightly beaten eggs to the mixture and blend just until everything is mixed together.
6. Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula. To create a water bath, place a small pot filled with water on the oven rack below the cheesecake. Bake for about 1 hour and 15 minutes, or until the center is set.
7. Once baked, turn off the oven and crack the door slightly. Let the cheesecake rest in the oven for an additional hour. Remove from the oven and allow it to cool to room temperature before transferring it to the fridge to chill for at least 4 hours.
8. To prepare the coconut pecan topping, place the coconut milk, unsalted butter, light brown sugar, and egg yolks in a saucepan. Stir over medium heat, constantly mixing, and simmer for about 10 minutes until the mixture has thickened to a pudding-like consistency.
9. Remove the saucepan from the heat and stir in the vanilla. Fold in the shredded coconut and chopped toasted pecans. Allow the mixture to cool to room temperature before spreading it over the chilled cheesecake.
10. For the chocolate ganache swirls, melt the chopped chocolate and coconut oil together. Stir in the maple syrup, then gradually add the cold heavy cream, whisking until smooth. Mix in the cocoa powder. Allow this mixture to cool until it reaches a piping consistency.
11. Transfer the chocolate ganache to a piping bag and create decorative swirls on top of the cheesecake for a beautiful finish.
12. Carefully remove the ring from the springform pan and transfer the cake onto a serving plate. Your delicious German Chocolate Cheesecake is ready to impress!