Directions:

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 7-inch springform pan. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and sour cream, mixing until well combined. Gradually mix in the melted chocolate until fully incorporated.

Pour the cream cheese mixture over the crust and spread evenly. Drizzle caramel sauce over the top, then sprinkle with shredded coconut and chopped pecans.

Chill the cheesecake in the refrigerator for at least 4 hours or until firm.

Before serving, spread the whipped topping over the cheesecake. Garnish with chocolate shavings and pecan halves.