Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of the springform pan to form the crust. Set aside.

In another bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add in sugar and vanilla extract, mixing well.

Add eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix. Stir in the sour cream and chocolate chips gently using a rubber spatula.

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow it to cool in the pan for about 1 hour.

Meanwhile, prepare the topping. In a saucepan over medium heat, combine the shredded coconut, chopped pecans, brown sugar, unsalted butter, evaporated milk, and vanilla extract. Stir until the mixture is well combined and heated through, about 5 minutes. Remove from heat and let it cool slightly.

Once the cheesecake has cooled, spread the topping evenly over the cheesecake.

Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for the best flavor.

Before serving, remove the sides of the springform pan and slice into wedges.