Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
Bake at 325° for 10 minutes. Cool.
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.