Grease and line a 22cm round 2.5L (10 cup) hemisphere cake pan, pudding mould or glass or ceramic bowl with plastic wrap, allowing the wrap to overhang the side.

Place the Rice Bubbles and desiccated coconut in a heatproof bowl. Place the marshmallows, butter and cocoa in a saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes or until melted and smooth. Add to the Rice Bubbles mixture and mix well. Working quickly, spoon the mixture into the prepared pan. Use damp hands to press the mixture evenly over base and up the side of the pan. Stand the pan on a small bowl (if using a rounded dome pan) and place in the fridge for 15 minutes to chill.

Use electric beaters to beat the cream cheese, sugar and coconut milk powder in a bowl until well combined and smooth. Add the cream and beat until thick and well combined. Gently fold through the raspberries. Spoon the cheesecake mixture into the pan and smooth the surface. Return to the fridge for 30 minutes to chill.

To make the rocky road, combine the biscuits, marshmallows, hazelnuts, cherries and Turkish delight in a bowl. Combine the milk chocolate and coconut oil in a separate bowl, then add to the biscuit mixture and stir until well combined.

Spoon the rocky road over the cheesecake layer and use the back of the spoon to level. Cover with the overhanging plastic wrap and return to the fridge for 6 hours or overnight to set.

Turn the pudding onto a serving plate, discarding plastic wrap. Drizzle the melted white chocolate over the top, allowing it to drip down the side slightly. Decorate with Jaffas and spearmint leaves.