- Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Combine the cherries, half the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until the cherries are tender. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth. Place half the cherry mixture in an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.
- Place the biscuits and coconut in a food processor and process until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the mixture over the base of the prepared pan. Use a flat-bottomed glass to spread and press the mixture evenly over the base of the pan. Place in the fridge for 30 mins to chill.
- Meanwhile, place the boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add 1 tbs of the gelatine mixture to the reserved cherry mixture.
- Place cream cheese, coconut cream and the remaining sugar in a clean food processor and process until smooth. Add the white chocolate and remaining gelatine mixture. Process until smooth.
- Pour one-third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the cherry mixture and use a round-bladed knife to marble. Continue layering with the remaining cream cheese mixture and cherry mixture. Use a skewer to gently marble. Place in the fridge for 6 hours or until firm.
- Transfer cheesecake to a serving platter. Spoon over whipped cream. Top with chocolate bar. Drizzle with the chilled cherry mixture to serve. Serve with cherries and white chocolate curls. Perfect curls: To make the chocolate curls, stir a little oil into melted chocolate, then spread over a clean work surface. Once set, scrape with a melon baller.