To make the base, pop the biscuits into your food processor and pulse to lightly crush. Add in your butter and coconut, then blend to fully combine.
Press the mixture into a lined, loose bottom cake and firmly pack down. Pop this into the freezer to set whilst you prepare the filling.
For the cheesecake filing, combine all of the ingredients into your food processor (you could also use a high speed blender if you have one) and blend until creamy.
Melt the chocolate, then add this into the mixture and continue to blend. Once you're left with a perfectly smooth mixture, pour this over your base layer and place the cake back into the freezer.
You will now need to be patient (hard I know) and leave the cheesecake for 5 hours to completely set.
Once ready, allow the cake to thaw a little before decorating and slicing into portions! I love to top this with some fresh berries and a drizzle of melted chocolate.