Step 1

Make cheesecake: Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.

Step 2

Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Adding coconut milk. Fold in pineapple. Pour mixture into prepared pan. Place pan on a baking tray.

Step 3

Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top with coconut. Serve.