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Method
Step 1
Grease a 23cm (base measurement) springform pan and line the base and side with baking paper, allowing the paper to extend 5cm above the side of the pan.
Step 2
Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
Step 3
Place the cherries, sugar and 1/3 cup (80ml) water in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook for 5 mins or until the syrup reduces by half. Drain the cherries, reserving the syrup.
Step 4
Place boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Set aside to cool.
Step 5
Use an electric mixer to beat the cream cheese, coconut cream, desiccated coconut and extra sugar in a bowl until light and fluffy. Beat in the gelatine mixture. Fold in half the cherries. Pour into the pan and smooth the surface. Place in the fridge for 1 hour to set.
Step 6
Place the extra boiling water in a heatproof jug. Sprinkle over the extra gelatine. Stir until gelatine dissolves. Cool slightly. Use an electric mixer to prepare the mousse mix in a bowl using milk following packet directions. Beat in the gelatine mixture. Fold in remaining cherries. Pour over the cream cheese mixture in the pan and smooth surface. Place in the fridge for 6 hours or until set.
Step 7
Transfer the cake to a serving platter. Top with whipped cream, extra cherries, chocolate and coconut flakes, if using. Drizzle with reserved syrup.
