Preheat oven to 325°F. Prepare a 9-inch springform pan with parchment paper and greasing.

Combine Oreo crumbs and melted butter to form the crust; press into the bottom of the pan and bake for 10 minutes. Cool completely.

In a large bowl, beat cream cheese until smooth. Add sugar, cocoa powder, and vanilla; mix well.

Add eggs one at a time, mixing on low speed after each addition. Mix in sour cream and melted German chocolate.

Pour filling over crust. Bake at 300°F for 1 hour 15 minutes or until set.

Let cheesecake cool in pan for 1 hour, then refrigerate for at least 4 hours or overnight.

Prepare coconut pecan topping by combining shredded coconut, toasted pecans, and some of the melted German chocolate. Spread over cooled cheesecake.

Optional: Drizzle with chocolate ganache before serving.