In a food processor or blender run the pecans through until they become finely chopped. Add the chocolate crumbs, graham crumbs, sugar, coconut and melted butter. Pulse until it resembles a sandy texture.
Press the mixture in the bottom of a springform pan and bake for 8 minutes.
Meanwhile, In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy. Add the custard powder and mix until combined. Add the eggs and mix again.
Pour the filling over the crust and bake in a water bath for 60 minutes.
Cool the cheesecake and place in the refrigerator.
To make the ganache, heat the cream and chocolate chips in a small sauce pan over low heat until smooth and glossy. Let the chocolate cool to room temperature before pouring over the cheesecake. Refrigerate until the ganache has set, at least a few hours.
Notes
Custard powder if found in the baking isle To speed up the ganache cooling, place the saucepan over a bowl of ice and keep stirring.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2016/07/nanaimo-bar-cheesecake/