Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies until fine, mix with ½ cup melted unsalted butter, and press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.

Beat together 4 blocks of room-temperature cream cheese, 1 cup granulated sugar, ½ cup cocoa powder, and 4 large eggs until smooth. Pour the mixture over the crust and bake for 50-60 minutes until set around the edges.

While cooling, toast 1 cup of shredded coconut and 1 cup of chopped pecans for 10 minutes. In a saucepan, combine ½ cup butter, 1 cup evaporated milk, 1 cup sugar, and 3 egg yolks. Cook until thickened, then stir in coconut, pecans, and 1 teaspoon vanilla extract.

Spread the topping over the cooled cheesecake. Refrigerate for at least 1 hour.

Heat 1 cup of heavy cream to a simmer and pour over 8 oz chopped dark chocolate. Let sit before whisking in 2 tablespoons maple syrup. Cool slightly to thicken before drizzling.

Remove the springform ring, drizzle ganache over the cheesecake, slice, and serve chilled.