Preheat oven to 350°F. Have an 8.5 inch or 9 inch springform pan ready.

In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.

In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the melted chocolate and vanilla then beat for an additional 1-2 minutes.

Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.

Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.

In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts. Once boiling, cook another 3-5 minutes or until the mixture thickens. Remove from the heat and stir in pecans, coconut, and vanilla. Cool for 1 hour or until cool and spreadable (it'll thicken as it cools).

Remove the pan side from the cheesecake. Spread the frosting on top then cut and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.