Preheat your oven to 325°F (163°C). Prepare your springform pan by lining the bottom with parchment paper.

Combine crushed graham crackers with melted butter in a mixing bowl. Press firmly into the bottom of the springform pan and bake for about 10 minutes until lightly golden.

Beat the cream cheese in a large bowl until smooth. Gradually add granulated sugar and mix until fully incorporated.

Add eggs one at a time, then mix in sour cream and vanilla extract until silky.

Melt the chocolate and allow it to cool slightly before folding it into the cream cheese mixture.

Pour the cheesecake batter over the crust in the springform pan and bake in a water bath for approximately 80 minutes.

Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour.

Transfer the cheesecake to the refrigerator to chill for at least 6 hours, preferably overnight.

Toast the pecans in a skillet. Combine with coconut flakes and sugar to prepare the topping, and spread over the chilled cheesecake just before serving.

Release the cheesecake from the springform pan, slice, and serve chilled with whipped cream, if desired.