White chocolate berry cheesecake

Method

1. Line the base and sides of a 22cm spring form pan with baking paper. Fit the food processor with the work bowl and multipurpose blade.  Add biscuits, coconut and cinnamon and pulse for 8 seconds or until roughly chopped.
2. With the motor running, add the butter and mix on speed 1 until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.

1. Filling:
2. Fit a clean and dry work bowl with the multipurpose blade. Place cream cheese and sugar into bowl and process on speed 1 for 10 seconds. Add ¾ of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 for 8 seconds, or until well combined and smooth. With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through - do not over mix.
3. Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
4. To serve, remove cheesecake from pan and gently re-melt remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.