Boozy Bounty Bar Cheesecake

I love the combination of coconut, chocolate and malibu. This is a very grown up cheesecake which I tried at a local restaurant recently. This is my very own version. Enjoy

1. 1

   Melt butter.
   Place the biscuits in a bag and crush with a rolling pin until they are very fine crumbs
   Place in a bowl with the demerara sugar and melted butter and combine
   Put mixture into the tin and press down firmly.
   Put the tin in the fridge.
   In a large bowl combine the cream cheese, double cream and condensed milk. Beat until thick
   Dissolve the gelatin in the lemon juice. To do this place the gelatin and lemon juice in a small cup and place in a pan of boiling water. Stir occasionally until the gelatin is completely dissolved. Put aside to cook for a few minutes.
   Chop the Bounty Bars and add to the cream mixture together with the dessicated coconut and a good slug of Malibu (to your taste)
   Beat again until well combined.
   Whilst still beating the mixture quickly add the gelatin mixture and make sure it is completely incorporated into the cream mixture
   Put the mixture on top of the biscuit base.
   Melt the chocolate and drizzle over the cream mixture
   Cover with cling film and leave in the fridge to set for at least 4 hours or preferably overnight
   ENJOY. Lovely served with either cream or my favourite is a spoon of chocolate icecream