Preheat your oven to 325°F (160°C) and prepare a large roasting pan with hot water for a water bath.

Crush chocolate sandwich cookies and mix with melted butter. Press into the bottom of springform pan and bake for 8 minutes.

Beat cream cheese until smooth, then add sugar, sour cream, and vanilla. Mix until creamy and well-blended.

Add eggs one at a time on low speed, mixing just until incorporated.

Pour the filling over the crust and bake for 1 hour to 1 hour 15 minutes until edges are set.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Cool on a wire rack at room temperature before refrigerating for at least 6 hours or overnight.

For ganache, heat chocolate chips and cream in a saucepan until melted. Let cool slightly and drizzle over cheesecake.

Garnish with toasted almonds and shredded coconut, slice, and serve.