Line the base and sides of a 20cm cake pan with a removable base.
Place biscuits in the bowl of a food processor and process until fine crumbs form. Add coconut and butter, pulsing until all combined. Press into the base of the prepared cake pan. Refrigerate until required.
Place gelatine sheets in a bowl and cover with cool water for 5 minutes. Meanwhile, heat ½ cup of the cream in a small saucepan. Remove sheets from water and squeeze out any excess liquid. Add to the heated cream, stirring until dissolved.
Combine cream cheese and sugar in the bowl of an electric mixer. Beat until mixture is smooth. Add cream and continue beating until thickened. Add gelatine mixture and mix through until smooth. Fold in grated chocolate. Pour mixture into pan over the biscuit base. Refrigerate for at least 4 hours.
For serving, arrange berries around the edge of the cheesecake like a wreath.