Directions:
1. Preheat your oven to 325°F (160°C). This will ensure your cheesecake bakes evenly.
2. In a bowl, mix the chocolate cookie crumbs with melted butter until it looks like wet sand. Press this mixture into the bottom of a springform pan to create a crust.
3. In another bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust in the springform pan. Bake for about 50 minutes, or until the center is set but still slightly jiggly.
5. While the cheesecake is baking, mix the sour cream, shredded coconut, and chopped pecans in a bowl. After the cheesecake has baked for 50 minutes, spread this mixture on top.
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