2 x 200g packets Kingston biscuits
75g unsalted butter, melted
1/3 cup desiccated coconut, lightly toasted
Whipped cream and chocolate syrup, to serve
200g block milk cooking chocolate, finely chopped
2 x 250g packets cream cheese, chopped, at room temperature
1⁄4 cup caster sugar
1 tsp vanilla essence
300ml tub thickened cream
Invert base of a 24cm round springform pan (base measures 23cm). Grease and line base with baking paper.
Reserve 3 biscuits for decorating. Process remaining biscuits in a food processor until finely crushed. Add butter and coconut. Process until combined. Press over base and three-quarters up side of prepared pan. Refrigerate while preparing filling.
To make filling, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Cool to room temperature.
Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer until fluffy. Gradually beat in melted chocolate until combined. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture until just combined. Spoon into biscuit crust. Smooth over top. Cover. Refrigerate overnight, or until firm.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Spread whipped cream over top. Sprinkle with reserved chopped biscuits and drizzle over syrup.