Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch springform pan with pan spray and set aside.

Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and salt and blend until combined.

Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake for 10 minutes. Allow it to cool completely. Keep the oven to bake the cheesecake.

Add the softened cream cheese to the mixing bowl of a stand mixer and beat with the paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 more seconds.

Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bottom and sides of the bowl again and mix for 20-30 seconds.

Add eggs and vanilla and beat on low speed until fully combined, about 30 seconds-1 minute. Scrape the sides and bottom of the bowl again.

Add the cocoa powder and melted chocolate. Beat until just combined. If you have scraped down the bottom and sides of the bowl throughout the mixing process, the filling should be smooth and fairly runny.

Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil that are large enough to go all the way up the sides of the pan. Be careful not to break the crust while you wrap the pan!

Place the wrapped pan in a deep roasting pan. Add your cheesecake batter to the springform pan.

Add hot water to the roasting pan until the water reaches about 1 ½ inches up the side of the springform pan. Carefully move the pan into the oven on a rack in the lower 3rd of the oven.

Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be a little bit jiggly in the center, but not liquid. If it seems very liquid still, give it 15 more minutes before you recheck it.

Once the cheesecake is set around the edges, but still has a bit of a wobble in the center when you shake it, turn the oven off and leave the cheesecake in it for an hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time!

Once the oven and the cheesecake are cooled, remove the cheesecake from the oven and carefully remove the foil lining from the pan. Cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours.

In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter.

Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.

Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.

Let the topping cool completely and store in an airtight container in the refrigerator until the cheesecake is ready to be served. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cheesecake with the German topping and enjoy!