Line the base and sides of a 20cm springform tin with baking paper.
Chop biscuits in a food processor to fine crumbs. Add coconut and butter and process until combined. Press into the base of the tin and refrigerate until required.
Place gelatine sheets into a bowl and cover with water for 5 minutes. Meanwhile heat half of the cream in the microwave until just hot but not boiling (about 45 seconds). Remove gelatine sheets from the water and squeeze out any excess liquid. Add the sheets to the hot cream and stir until dissolved.
Combine cream cheese and sugar in the bowl of an electric mixer and beat until the mixture is smooth. Add 150ml cream and continue beating until thickened. Then add the gelatine/ cream mixture and continue to mix until smooth.
Melt white chocolate in the microwave in 30 second bursts and add to the cream cheese mixture, mixing well. Pour mixture over the biscuit base. Refrigerate for at least 4 hours.
To serve, arrange the speckled eggs on top of the cheesecake and decorate with crushed chocolate flake.