Nanaimo Bar Cheesecake

**Prepare the Chocolate Crumb Crust:** In a medium bowl, combine the crushed chocolate wafers, melted butter, sugar, and cocoa powder. Mix well until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

**Prepare the Custard Cheesecake Filling:** Preheat oven to 325°F (160°C).

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the sugar and continue to beat until well combined.

Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.

Stir in the heavy cream and vanilla extract until just combined.

Add the instant vanilla pudding mix and shredded coconut, and mix until evenly distributed.

Pour the cheesecake filling over the chilled chocolate crumb crust.

Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly wobbly. A water bath is recommended to prevent cracking, but not required.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 3 hours, or preferably overnight.

**Prepare the Chocolate Ganache Topping:** Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate chips. Let it sit for 1 minute, then stir until smooth and glossy. Stir in the butter until melted and incorporated.

Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for another 30 minutes to allow the ganache to set.

Carefully remove the cheesecake from the springform pan and serve.