To make the crust, use 200 g (7 oz) of biscuits or Graham crackers. 6 tablespoons 90g butter, melted
For the Filling: 2¼ cups Ingredients: 500g cream cheese, ¾ cup 180ml coconut cream. 1 cup, 90g shredded coconut
300 g (10.5oz) White chocolate 10 g Gelatin + 50 mL water 1 teaspoon vanilla extract.
In a food processor or Ziploc bag, crush the biscuits into tiny crumbs. Add melted butter and pulse to mix. Press into the bottom of an 8-inch (20 cm) springform pan. Refrigerate while preparing the filling.
In a small bowl, combine the gelatin powder and water. Allow to bloom for ten minutes.
In a large mixing bowl, beat cream cheese until soft and smooth. Add coconut cream and vanilla extract, and beat until smooth.
Melt the white chocolate in the microwave, stirring every 20 seconds until it is totally melted and smooth. Pour melted white chocolate into the bowl and whisk until smooth.
Melt the gelatin in the microwave for 15 seconds. Temper the gelatin. Add a few teaspoons of the cheesecake mixture to the dissolved gelatin, stirring until mixed. Pour back into the cheesecake mixture and stir until incorporated.
Add the shredded coconut and whisk to incorporate. Pour the filling into the springform pan and chill for at least 6 hours, or overnight.
Release from the pan and garnish with toasted coconut.