Grease and line a 24cm sprinform pan.
Process biscuits into fine crumbs using a food processor. Transfer to a bowl and add coconut and melted butter. Stir until well combined. Use your fingertips to evenly press into base of prepared pan. Refrigerate for 20 minutes.
Place boiling water into a heatproof bowl. Sprinkle with gelatine and use a fork to stir until gelatine dissolves. Set aside for 10 minutes to cool.
Using an electric mixer, beat cream cheese, sugar and milk until smooth.
Stir in gelatine, white chocolate and cream.
Gently fold in berries. Pour mixture over biscuit base. Refrigerate for at least 4 hours.
Release sides of tin. Place cheesecake on a serving plate and garnish with fresh berries and shavings of white chocolate.