Preheat your oven to 325°F (160°C). Grease the sides of the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.

In a double boiler or microwave-safe bowl, melt the chopped German sweet chocolate. Allow it to cool slightly.

Using an electric mixer, beat the softened cream cheese and granulated sugar in a bowl until smooth and creamy.

Add the vanilla extract, eggs one by one, and sour cream, mixing until each ingredient is fully incorporated.

Stir in the melted German chocolate and cocoa powder until well combined.

Pour the cheesecake mixture over the crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake sit in the oven with the door ajar for another hour to cool slowly.

While the cheesecake is cooling, prepare the topping. In a mixing bowl, combine shredded coconut, chopped pecans, cocoa powder, granulated sugar, and heavy cream until well mixed.

After the cheesecake has cooled, spread the coconut-pecan topping evenly over the top.

Refrigerate for at least 4 hours, preferably overnight, before serving.