Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Combine the cherries, half the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until the cherries are tender. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth. Place half the cherry mixture in an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.
Place the biscuits and coconut in a food processor and process until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the mixture over the base of the prepared pan. Use a flat-bottomed glass to spread and press the mixture evenly over the base of the pan. Place in the fridge for 30 mins to chill.
Meanwhile, place the boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add 1 tbs of the gelatine mixture to the reserved cherry mixture.
Place cream cheese, coconut cream and the remaining sugar in a clean food processor and process until smooth. Add the white chocolate and remaining gelatine mixture. 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 use a round-bladed knife to marble. Continue layering with the remaining cream cheese mixture and cherry mixture. Use a skewer to gently marble. Place in the fridge for 6 hours or until firm.
Transfer cheesecake to a serving platter. Spoon over whipped cream. Top with chocolate bar. Drizzle with the chilled cherry mixture to serve. Serve withcherries and white chocolate curls. Perfect curls: To make the chocolate curls, stir a little oil into melted chocolate, then spread over a clean work surface. Once set, scrape with a melon baller.