Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs, mix with melted butter, and press into a 9-inch springform pan. Freeze while preparing filling.

In a bowl, beat softened cream cheese until smooth. Gradually mix in granulated sugar, then add eggs one at a time. Incorporate cocoa powder and vanilla extract until creamy.

Pour the filling over the crust and smooth the top. Bake for about 60 minutes until edges are set and center is slightly jiggly. Cool in the oven with the door ajar for 1 hour.

Toast shredded coconut and chopped pecans in the oven at 350°F for 5-7 minutes. In a saucepan, combine butter, evaporated milk, sugar, and egg yolks; cook until thick and bubbly. Stir in vanilla, coconut, and pecans.

For ganache, heat heavy cream until simmering and pour over chopped chocolate and coconut oil. Let sit before whisking until smooth. Cool to a piping consistency.

Spread coconut pecan topping over cooled cheesecake and pipe ganache decoratively. Refrigerate for at least 1 hour or overnight for the best flavor.