Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

In a large bowl, mix the melted butter and granulated sugar until well combined.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, sift together flour and cocoa powder. Gradually add to the wet ingredients and mix until just combined.

Pour the brownie batter into the prepared pan and smooth it into an even layer.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.

Fold in the chocolate chips, pecans, and coconut.

Spread the cream cheese mixture over the brownie base.

Bake for 40-45 minutes until the center is set but still slightly jiggly.

Allow to cool in the pan before refrigerating for at least 3 hours or overnight.

Carefully remove the sides of the springform pan before serving. Serve chilled, garnished with extra chocolate chips or a sprinkle of coconut, and optionally alongside vanilla ice cream or whipped cream.