1. Prepare the Coconut Cheesecake Crust:

• Crush the digestive biscuits into fine crumbs using a food processor or a zip-lock bag and rolling pin.
• In a medium bowl, mix the crushed biscuits with desiccated coconut and melted butter until the texture resembles damp sand.
• Press the mixture firmly into the base of a 9-inch springform pan to form an even layer.
• Refrigerate for 30 minutes to set.

2. Make the Coconut Cheesecake Layer:

• Beat the softened cream cheese and sugar together in a large bowl until smooth.
• Add the coconut cream and lime zest, mixing until fully incorporated.
• Dissolve the powdered gelatine in boiling water, stirring until no lumps remain, and let it cool slightly.
• Slowly mix the gelatine into the cream cheese mixture.
• Pour this layer over the prepared crust, spreading it evenly.
• Chill in the refrigerator for at least 2 hours or until fully set.

3. Prepare the Mango Panna Cotta Layer:

• In a saucepan over low heat, combine the mango purée, water, and sugar, stirring until the sugar is dissolved.
• Sprinkle the powdered gelatine into the warm mango mixture, ensuring it fully dissolves.
• Add the thickened cream and a pinch of salt, stirring to combine.
• Let the mixture cool slightly, then pour it gently over the chilled coconut cheesecake layer.
• Refrigerate for another 2 hours, or until the panna cotta layer is firm.

4. Add the Tropical Toppings:

• Carefully remove the cheesecake from the springform pan.
• Arrange thinly sliced mango in a decorative pattern on top of the cake.
• Sprinkle toasted coconut chips and lime zest over the top for added texture and flavor.