Prepare the crust:
Crush the biscuits or graham crackers in a food processor or plastic bag until fine. Combine with melted butter and mix until the texture is like wet sand. Press into the base of a 9-inch springform pan. Chill in the fridge while preparing the filling.

Bloom the gelatin:
In a small bowl, sprinkle gelatin over 50 ml of cold water. Let it sit for 5–10 minutes to bloom.

Melt the white chocolate:
Break the white chocolate into pieces and melt it gently in a double boiler or microwave in 20-second bursts, stirring until smooth. Let cool slightly.

Make the filling:
In a large bowl, beat the cream cheese until smooth. Add coconut cream, vanilla extract, and shredded coconut. Mix until fully combined. Stir in the cooled white chocolate.

Dissolve gelatin:
Gently heat the bloomed gelatin until fully dissolved (either in a microwave or over low heat). Allow it to cool slightly, then stir it into the cheesecake mixture.

Assemble and chill:
Pour the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, until fully set.

Add topping:
Toast the coconut flakes in a dry skillet over medium heat until golden brown. Let cool. Before serving, sprinkle over the top of the cheesecake.