Start by greasing a 20 centimetre round springform pan and line it with baking paper. Next, add cherries, sugar and water to a saucepan and bring to a boil over medium heat. Cook for five to seven minutes or until the cherries are tender. Set aside to cool slightly. Pour the cherry mixture into a blender and carefully blend until smooth. Place half the cherry mixture in a small bowl and place in the fridge.
To make the biscuit base, process biscuits and coconut in a food processor until finely crushed. Add melted butter and process again until well combined. Spoon the biscuit mixture into the pan and smooth the surface with the bottom of the glass. Pop in the fridge for 30 minutes to firm.
To make the cheesecake filling, sprinkle gelatin over boiling water in a heatproof glass. Stir until the gelatin is completely dissolved. Add one tablespoon of the gelatin mixture to the reserved cherry mixture. Add cream cheese, coconut cream and the remaining sugar to a food processor and process until smooth. Add melted white chocolate and the remaining gelatin mixture and process until smooth.
Pour one-third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the cherry mixture and gently swirl to marble through. Continue layering with the rest of the cream cheese mixture and cherry mixture. Use a skewer to gently marble the top. Pop in the fridge for six hours or until firm. Top with whipped cream and the chilled cherry mixture. Add cherries, cherry ripe and white chocolate curls to decorate. This showstopper no-bake cherry cheesecake is perfect for any celebration.