Preheat your oven to 350°F (175°C). Crush about 24 Oreo cookies into fine crumbs and mix with 1/2 cup of melted unsalted butter. Press into the bottom of a 9-inch springform pan and freeze.

In a bowl, beat 4 blocks of cream cheese until creamy. Gradually add 1 cup of sugar, then mix in 1 cup sour cream, 4 eggs, and 1 teaspoon vanilla until smooth.

Pour the filling over the crust and bake for about 1 hour until edges set. Cool in the oven with the door cracked for 1 hour, then chill in the fridge for at least 4 hours.

For the topping, toast 1 cup of coconut flakes and 1 cup of pecans on a baking sheet in the oven for 5-7 minutes.

In a pan, whisk together 1/2 cup butter, 1/2 cup evaporated milk, 1 cup sugar, and 3 egg yolks over medium heat for 10 minutes until thickened.

Stir in 1 teaspoon vanilla, then mix in the toasted coconut and pecans. Spread over the chilled cheesecake and chill for an additional hour.

For the ganache, melt 1 cup of chocolate chips with 2 tablespoons coconut oil in intervals, then whisk in 1 cup heavy cream until thick.

Pipe the ganache around the edge, serve chilled and enjoy.