Preheat oven to 325°F. Prepare the crust by mixing Oreo crumbs with melted butter, press into the bottom of a springform pan, and bake for 8-10 minutes.

In a saucepan, combine egg yolks, evaporated milk, and vanilla. Cook until thickened, then stir in shredded coconut and pecans to make the topping. Cool completely.

Beat cream cheese, sugar, and flour until smooth. Add sour cream and melted German chocolate, mix well. Incorporate eggs one at a time.

Pour half of the filling over the crust, add a layer of coconut pecan topping, then top with the remaining filling. Smooth the surface.

Bake in a water bath at 300°F for 1 hour 25 minutes. Turn off oven and leave cheesecake inside for 30 minutes, then cool completely in refrigerator.

Decorate with remaining coconut pecan topping and drizzle with chocolate ganache. Chill until ready to serve.