1. Prepare the Crust

1. Finely crush the coconut cookies using a food processor or rolling pin.

2. Mix with melted butter until the mixture resembles wet sand.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Refrigerate for at least 30 minutes to set.

2. Make the Cheesecake Filling

1. Preheat oven to 320°F (160°C).

2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract and shredded coconut.

5. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cheese mixture.

6. Pour the filling over the chilled crust.

3. Bake the Cheesecake

1. Bake for 50 minutes, or until the edges are firm and the center is slightly jiggly.

2. Turn off the oven, crack the door, and allow the cheesecake to cool gradually for 1 hour.

3. Chill in the refrigerator for at least 4 hours (overnight is best).

4. Prepare the Strawberry Mousse

1. Soften gelatin leaves in cold water for 5–10 minutes.

2. In a saucepan, cook strawberries and sugar over medium heat until soft.

3. Blend into a purée. Add softened gelatin and stir until dissolved.

4. Let cool to room temperature.

5. Whip the heavy cream to stiff peaks, then gently fold into the cooled strawberry mixture.

5. Assemble the Cake

1. Once the cheesecake is fully chilled, pour the strawberry mousse on top.

2. Smooth with a spatula and chill for another 2–3 hours until set.