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

Combine oreo crumbs and melted butter in a bowl. Press mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

Melt German chocolate in a double boiler or microwave; let cool slightly.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in cocoa powder and melted German chocolate.

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

Prepare coconut pecan topping by combining shredded coconut, toasted pecans, brown sugar, and butter. Spread evenly over the cheesecake after it cools slightly, then chill for at least 4 hours or overnight.

Serve chilled, optionally drizzled with chocolate ganache.