Begin by crushing the digestive biscuits. This can be accomplished by putting them in a zip lock bag and using a rolling pin to transform them into fine crumbs.
Next, melt the unsalted butter either in a saucepan or in the microwave. Once it has melted, incorporate it into the biscuit crumbs, ensuring that the crumbs are thoroughly coated with the butter.
Proceed by firmly pressing the biscuit mixture into the bottom of a 20cm (8-inch) springform cake tin, ensuring an even distribution. Allow it to set in the refrigerator while you prepare the filling.
In a mixing bowl, blend together the cream cheese, double cream, caster sugar, desiccated coconut, and vanilla extract until a smooth and well-mixed consistency is achieved.
Pour the cream cheese mixture evenly over the biscuit base in the cake tin.
Cover the cake tin with plastic wrap and refrigerate for a minimum of 2 hours to permit the cheesecake to set.
To create the topping, whisk the coconut cream and icing sugar together until it slightly thickens.
Retrieve the cheesecake from the fridge and evenly spread the coconut cream topping over it.
Enhance both the texture and flavour by sprinkling toasted coconut flakes on top.
Return the cheesecake to the refrigerator for an additional 30 minutes before serving.