Line a 9x5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal. Set aside.
To make the crust, combine the biscuits and coconut in a food processor and blitz until finely ground. Pour in the melted butter and run the processor again till all the crumbs are moistened and the mixture holds together between your fingers when pressed.
Tip into the prepared pan and use the base of a measuring cup to firmly and evenly flatten and pack it into the pan. Refrigerate for 20 minutes.
In the meantime, preheat the oven to 160 C.
To make the filling, beat the cream cheese in a mixing bowl with a hand mixer on low-medium speed, until smooth and creamy.
Pour in the coconut cream and beat again briefly to combine. Add the sugar and vanilla, beating again on low speed. Finally, beat in the egg until just combined. Over-beating the mixture after the egg is added could result in a cracked cheesecake.
Pour the batter over the chilled crust and bake for 25 to 30 minutes, until the edges are slightly puffed and set but the center is still fairly wobbly and the top is ideally not browning. Keep the oven door slightly open and let the cheesecake cool inside for about 30 minutes. Then let it cool further at room temperature for about an hour. Refrigerate for at least 6 hours, preferably overnight. Don't open the oven door multiple times while the cheesecake bakes as sudden temperature changes could cause it to crack. Cooling it down slowly with the oven door open is also done for the same reason.
Before you're ready to slice, make the topping. Simply spread the coconut out onto an un-greased tray and bake for 3 to 4 minutes in a preheated 180 C oven, until browned and toasty. Keep a close eye on it as it b urns easily. Set aside to cool completely.
Lift the chilled cheesecake out using the paper overhang, peel away the paper and sprinkle the toasted coconut all over the top, lightly pressing it to help it stick. Then slice into 8 pieces (or 6 triangles if you prefer) and enjoy!
Store in an airtight tin for 4 to 5 days in the fridge, and in the freezer for a few weeks. Happy baking!