1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook, stirring continuously, until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow to cool completely before spreading.

Assemble:

1. Once the cheesecake is chilled, spread the coconut-pecan topping evenly over the top.
2. Slice and serve.

Notes:

• The water bath helps prevent cracks and keeps the cheesecake creamy.
• For a stronger chocolate flavor, add an extra 2–3 oz of melted chocolate.
• The topping can be made ahead and refrigerated for up to 3 days.