200g Chocolate Ripple Biscuits
50g Desiccated Coconut
100g Butter, melted
300g fresh Cherries, pitted (see Note)
250g Cream Cheese, at room temperature
1/3 cup Caster Sugar
Pink Food Colouring
2 1/2 teaspoons Gelatine
100g Dark Chocolate
20g Butter, chopped
Using a food processor, process biscuits and desiccated coconut until a breadcrumb texture. Add melted butter and process until combined.
Transfer to a 20cm (base measurement) springform pan and line base and side with biscuit mixture. Chill.
Using a clean food processor, process cherries until smooth. Strain over a large bowl (you need 2/3 cup juice) and discard solids.
Using an electric mixer fitted with a paddle, beat cream cheese and sugar until combined. Add cream and beat until combined. Heat cherry juice in microwave or in a small saucepan until warm. Sprinkle over gelatine and mix until dissolved (this will take 2-3 minutes). Add cherry mixture and food colouring to bowl. Beat until combined. Add a few more drops of colouring if you want a brighter pink. Pour into prepared pan. Chill for 6 hours or overnight.
Place chocolate and extra butter in a small saucepan over low heat. Cook, stirring for 2-3 minutes or until melted and combined. Pour over chilled cheesecake. Spread with spoon. To get a flat surface, tap the pan several times on the benchtop and shake pan a few times. Chill for 1 hour or until chocolate is set. To cut, use a knife heated in hot water. Wipe knife clean between each cut.