In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan; refrigerate.

In a medium saucepan, whisk the egg yolk and heavy cream together. Add the sugar, butter, and salt and cook over medium heat, whisking constantly until the mixture is boiling and thickened. The consistency should coat the back of a spoon, like a thin pudding.

Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Allow topping to cool completely before spreading on top of pie.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 2/3 cup heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.

Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.

In a separate microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth and melted. Pour chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a spatula.

Pour chocolate filling into the crust and smooth out evenly with a spatula. Spread the cooled coconut pecan topping over the chocolate filling. Chill in the refrigerator for at least 4 hours or overnight.

Decorate border with freshly-whipped cream and chopped toasted pecans. Slice, serve, and enjoy!