1. Prepare the Brownie Base:

• Preheat your oven to 350°F (175°C). Grease a 12-inch springform pan with cooking spray or butter.
• In a medium saucepan, melt the butter and semi-sweet chocolate over medium heat, stirring until smooth. Remove from heat and let it cool slightly.
• In a large mixing bowl, whisk together the granulated sugar and eggs until frothy. Stir in the melted chocolate mixture until smooth.
• Sift in the all-purpose flour, coconut flour, salt, and vanilla extract. Mix until combined.
• Pour the brownie batter into the prepared springform pan, spreading evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let it cool while you prepare the cheesecake layer.

2. Make the Cheesecake Filling:

• Beat the softened cream cheese in a large mixing bowl until creamy and smooth.
• Gradually add the granulated sugar and mix until combined.
• Add the eggs, one at a time, mixing well after each addition. Fold in the mini chocolate chips, shredded coconut, and vanilla extract. Mix until fully incorporated.
• Pour the cheesecake mixture over the cooled brownie base. Smooth the top with a spatula.
• Return the pan to the oven and bake for an additional 15-18 minutes, or until the cheesecake is set but slightly jiggly in the center.

3. Prepare the Chocolate Ganache:

• While the cheesecake is baking, heat the heavy cream in a small saucepan over medium heat, just until hot (avoid boiling).
• Remove from heat and add the chopped chocolate. Stir until fully melted and smooth.
• Allow the ganache to cool for 15 minutes.

4. Make the German Chocolate Frosting:

• In a saucepan, combine the granulated sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color.
• Reduce the heat and gently stir in the egg yolks. Continue to cook for 1-2 minutes, then remove from heat.
• Stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool for 20-25 minutes, or until it thickens slightly.

5. Assemble the Cheesecake:

• Once the cheesecake has cooled completely, pour the chocolate ganache over the top and spread evenly.
• Carefully spoon the German chocolate frosting over the ganache.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.