Combine toasted pecans and shredded coconut in a bowl.

Stir in caramel sauce until well coated; set aside.

Make the chocolate ganache:

Place chocolate chips in a heatproof bowl.

Heat cream until just simmering, pour over chocolate, let sit 5 minutes, then whisk until smooth.

Assemble and serve:

Remove the springform pan ring carefully.

Pour ganache over the cheesecake, letting it drip down the sides.

Press pecan-coconut topping onto the sides and top.

Garnish with whipped cream, chocolate chunks, and pecan halves.

Slice and serve immediately.

Serving and Storage Tips: