In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.

Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.

Remove from heat and stir in shredded coconut and pecans.

Pour into a heat-proof bowl and set in the fridge to cool completely.

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 8-10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil to prevent water from the water bath from getting in.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the melted chocolate in two parts, stirring until combined after each.

Add the eggs one at a time, mixing slowly to combine after each addition.

Pour about a cup of the cheesecake filling into the crust and spread evenly.

Add about 1 ½ cups of the coconut pecan topping.

Gently pour the remaining cheesecake batter over the coconut pecan topping.

Place the springform pan inside another larger pan and fill with warm water to halfway up the sides of the springform pan.

Bake for 1 hour 25-30 minutes until the center is set but jiggly.

Turn off the oven and leave the door closed for 30 minutes.

Crack the door of the oven for 30 minutes to allow the cheesecake to cool slowly.

Remove from the oven and refrigerate until firm for 5-6 hours or overnight.

Remove from the springform pan and set on a serving plate.

Top with remaining coconut pecan topping and drizzle with chocolate ganache if desired.

Store covered in the fridge until ready to serve. Best within 4-5 days.