Preheat your oven to 350°F (175°C). Combine crushed Oreo cookies with melted butter until well blended. Press mixture into the bottom of a 9-inch springform pan and freeze to set.

Beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Add eggs one at a time, mixing well after each. Incorporate cocoa powder and heavy cream until blended.

Pour cheesecake mixture over the chilled crust and bake at 325°F (163°C) for 1 hour and 15 minutes. Allow cheesecake to cool gradually with the oven door cracked.

Toast coconut flakes and chopped pecans in a skillet over medium heat for 5-7 minutes. In another bowl, mix evaporated milk, butter, and vanilla; combine with toasted coconut and pecans.

Spread the topping over the cheesecake and refrigerate for at least 1 hour before serving.

Melt chocolate with coconut oil in a microwave-safe bowl at 30-second intervals. Whisk in cold heavy cream until thick and pourable, then pipe over topping once slightly cooled.