Follow these step-by-step instructions to create your Decadent German Chocolate Cheesecake Delight:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or butter.

2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated. Press this mixture firmly into the bottom of the prepared pan to form a crust.

3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until well combined.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until smooth and creamy.

5. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

6. Pour into the Crust: Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

7. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be set but still slightly jiggly in the center.

8. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for an additional 30 minutes. This helps prevent cracking. Remove the cheesecake from the oven and let it cool on a wire rack.

9. Prepare the Coconut-Pecan Topping: In a medium saucepan, combine shredded coconut, chopped pecans, brown sugar, coconut milk, vanilla extract, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture is bubbly and thickened (about 5-7 minutes).

10. Top the Cheesecake: Once the cheesecake has cooled to room temperature, spread the coconut-pecan topping evenly over the top of the cheesecake.

11. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

12. Release the Cheesecake: Before serving, carefully remove the sides of the springform pan.

13. Slice and Serve: Use a sharp knife to slice the cheesecake into wedges.