In a food processor, crush Oreo cookies into crumbs. Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms.

Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan.

In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth.

Add in the heavy cream, eggs, vanilla extract, and beat on low speed until combined, scraping down the sides of the bowl as needed.

Chop chocolate into small pieces. Place chocolate in a small sauce pan and melt over low heat. Or you can melt in the microwave. Place chocolate in a microwave safe bowl, and heat in 30 seconds intervals, stirring in between each 30 seconds until melted. Stir melted chocolate into cheesecake batter until smooth and combined.

Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Once cheesecake bars have cooled, top with coconut pecan filling.

In a saucepan over medium heat, combine butter, brown sugar, egg yolk, and and evaporated milk. Whisk until mixture boils. Once boiling, continue to whisk for about 5 minutes until thickened.

Remove from the heat and with a spatula or wooden spoon stir in the vanilla, coconut and pecans. Allow to cool before spreading on cheesecake bars.

Spread coconut pecan filling over cooled cheesecake bars before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.

Cut into squares and serve.