In a mixing bowl, combine chocolate cookie crumbs with melted butter until well coated. Press this mixture into the bottom of a 7-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and sour cream, mixing until fully blended. Gradually add melted semi-sweet chocolate, continuing to blend until the filling is velvety.

Pour the filling over the chilled crust in the springform pan. Use a spatula to spread it evenly. Drizzle caramel sauce over the top, then sprinkle with shredded coconut and chopped pecans.

Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Once set, spread whipped topping over the cheesecake. Top with chocolate shavings and pecan halves before slicing. Serve chilled.