Start by crushing the digestive biscuits. You can do this by placing them in a zip lock bag and using a rolling pin to crush them into fine crumbs.
Melt the unsalted butter in a saucepan or in the microwave. Once melted, add it to the biscuit crumbs and mix well until the crumbs are coated with butter.
Press the biscuit mixture into the base of a 20cm (8-inch) springform cake tin, ensuring it’s evenly distributed. Place it in the fridge to set while you prepare the filling.
In a mixing bowl, combine the cream cheese, double cream, caster sugar, desiccated coconut, and vanilla extract. Mix until smooth and well combined.
Pour the cream cheese mixture over the biscuit base in the cake tin, spreading it out evenly.
Cover the cake tin with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set.
To make the topping, whisk together the coconut cream and icing sugar until it thickens slightly.
Remove the cheesecake from the fridge and spread the coconut cream topping over it.
Sprinkle toasted coconut flakes on top for added texture and flavour.
Put the cheesecake back in the fridge for another 30 minutes before serving.
Notes: You can toast the coconut flakes by placing them in a dry frying pan over medium heat and stirring until they turn golden brown.
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