Preheat the oven to 325 degrees.
In a food processor, pulse cookies until finely ground. Add butter, coconut, and 1/2 tsp. cinnamon. Pulse again to combine.
Transfer the cookie mixture to a 9-inch springform pan. Press firmly into the bottom of the pan. Place the pan on a baking sheet and cook for 10 minutes. Set aside.
Wipe out the bowl and blade of the food processor. Add cream cheese, sugar, cinnamon, and salt. Process until smooth. With motor running, add eggs, then sour cream, then melted chocolate. Blend filling until smooth, scraping down sides of bowl if needed (Note: you need a large food processor for this. A stand or handheld mixer works just as well.)
Pour the filling onto the crust and bake just until set, 1 hour. Turn oven off and let the cheesecake sit 1 hour in the oven without opening the door (helps prevent cracking).
Remove the cheesecake and run a knife around the edge of the pan (also helps prevent cracking). Leave in pan and cool completely on wire rack. Cover loosely and refrigerate at least 6 hours or overnight.
Prepare toasted coconut: Spread coconut on a sheet pan. Bake at 350 degrees for about 5 minutes. Watch carefully since coconut burns easily. When you start to smell the coconut, remove it from the oven immediately.
Prepare the chocolate ganache. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted. Set aside until thickened - about 3 to 5 minutes.
Remove sides of the springform pan. Spread ganache in the center of the cheesecake. Top with toasted coconut. Let the ganache set before serving.
Cut with a sharp knife run under hot water.