Biscuit Base -

1. Preheat oven 170C/340F.
2. Line the base of a 23cm/9-inch springform pan with baking paper.
3. Mix the crushed Oreos with melted butter and press down on to the base of the pan. Bake in oven for 10 minutes.
4. Remove from oven and leave to cool completely before adding the filling.

Cheesecake Filling -

1. Melt the chocolate in the microwave or bain-marie and leave to cool.
2. In a large bowl beat the cream cheese until smooth then add the condensed milk and Greek yogurt and continue to beat until well combined.
3. Fold in melted chocolate, vanilla essence and salt.
4. Beat in eggs one at a time until just combined on low speed (if you overbeat the eggs too much air will incorporate in the batter which might cause it to crack).
5. Pour the batter over prepared crust and bake in oven 180C/350F for 50-60 minutes, until the edges of the cheesecake are set but the center is slightly wobbly.
6. Leave to cool completely then refrigerate for at least 1 hour before adding the frosting.

Coconut Pecan-Frosting -

1. Place the chopped pecans and coconut in a medium bowl and set aside.

2. In a small saucepan stir the brown sugar and egg yolk together, then add the cubed butter, double cream, vanilla essence and cook over medium high heat for 5-7 minutes, stirring occasionally. 

3. The mixture will thicken but still be runny. Leave to cool completely. At this point, the frosting will be thick and spreadable. Spread it evenly over the cheesecake.

4. Drizzle the top with melted dark chocolate, pipe whipped cream around the edges and top with fresh raspberries.
5. Enjoy!