Preheat your oven to 325°F (160°C). Prepare a large roasting pan with about an inch of boiling water for a steam bath.

Wrap the exterior of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in.

Combine finely crushed chocolate sandwich cookies with melted butter in a bowl. Press into the springform pan to form a crust. Bake for 8 minutes and let cool.

Beat softened cream cheese in a large mixing bowl until smooth. Gradually mix in granulated sugar, sour cream, and vanilla extract.

Add the room temperature eggs one at a time, mixing gently to keep the batter light and fluffy.

Pour cheesecake batter into cooled cookie crust, smoothing the top. Place the springform pan into the water-filled roasting pan.

Bake the cheesecake for 1 to 1.25 hours until edges are set and center jiggles slightly.

Turn off the oven, crack the door slightly, and let cheesecake cool for 1 hour. Cool to room temperature, then refrigerate.

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Make ganache by combining semi-sweet chocolate and heavy cream in a saucepan over low heat until melted. Cool slightly before drizzling over cheesecake.

Sprinkle toasted sliced almonds and shredded coconut over the ganache before serving.