This delicious cheesecake can be made a couple of days in advance and kept in the fridge. 

BASE

• 18 wholemeal sweet plain biscuits or other plain biscuits
• 1 cup desiccated coconut 80g butter
• 1⁄4 cup golden syrup

LIME FILLING

• 1⁄2 cup lime juice
• 5 teaspoons powdered gelatine
• 1 cup limoncello liqueur, or 1⁄2 cup limoncello liqueur mixed with 1⁄2 cup coconut rum liqueur (for an alcohol-free version, use 1 cup pineapple juice)
• 2 cups mascarpone or cream cheese 1 cup icing sugar
• 1 cup cream, chilled
• 1 cup coconut cream

TO SERVE

• 1⁄2 cup lightly toasted coconut flakes 2 punnets strawberries, sliced
• 1 punnet blueberries or other seasonal berries
• 1⁄4 cup caster sugar mixed with the finely grated rind of 1 lime (optional)

1. Line the base of a medium- large (about 26cm) deep springform cake tin with baking paper.
2. Place biscuits and desiccated coconut in a food processor an whizz to a fine crumb. Melt together the butter and golden syrup. Add to biscuit mixture and pulse to combine.
3. Press firmly and evenly into base of prepared tin and chill.

This recipe has come from the Australian Womans Weekly (NZ)