Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake).

Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.

Add butter and mix: 5min/120°F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed.

Preheat oven to 350°F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5

Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.

Pour mixture into the cake pan. Sprinkle with the additional coconut.

Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.

Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!