Step 1

Line the base and sides of a 22cm spring form pan with baking paper. Fit your food processor with the work bowl and multi-purpose blade.

Step 2

Add biscuits, coconut and cinnamon to processor; pulse for 8 seconds, or until roughly chopped. With the motor running, add the butter and mix on a low speed, until combined.

Step 3

Press crumbs firmly into base of prepared pan and refrigerate while you make the filling.

Step 4

Meanwhile, make filling: Place cream cheese and sugar into a clean food processor. Process on low speed 10 seconds.

Step 5

Add in 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine and process on low speed for 8 seconds, or until well combined and smooth.

Step 6

With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through - do not over-mix.

Step 7

Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.

Step 8

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