White Chocolate and Berry Cheesecake

Line the base and sides of a spring form pan with baking paper. Add biscuits, coconut and cinnamon to a food processor and pulse for 8 seconds, or until roughly chopped. With the motor running, add butter and mix until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.

Add 1/3 of the water to the gelatin in a small bowl to hydrate it. Boil the remaining water and whisk into the gelatin and set aside to cool slightly.

Place cream cheese and sugar into bowl of the food processor and process for 10 seconds. Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatin into bowl and process for 8 seconds, or until well combined and smooth. Add half the berries and pulse for 2-3 seconds, or until just mixed through - do not over mix. Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.

To serve, remove cheesecake from pan and gently re-melt remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.