Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.

Simmer for about 5-10 minutes or until thickened.

Set aside to cool until ready to use.

Line the bottom of an 8–9 inch (20–23 cm) round springform pan with parchment paper, and line the sides with an acetate sheet.

Place the crackers/digestive biscuits and shredded coconut into the bowl of a food processor and crush until crumbs form.

Add melted butter and sugar and mix until evenly moistened.

Press the mixture into the bottom of the pan using the back of a spoon.

Refrigerate until the filling is prepared.

Place white chocolate and coconut milk into a heatproof bowl.

Place over a pan with simmering water.

Melt over low heat. Let cool to room temperature.

Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.

In a large bowl, mix cream cheese until smooth.

Add powdered sugar, and vanilla extract and mix to combine.

Mix in melted chocolate.

Dissolve gelatin over low heat.

Temper the gelatin, to prevent clumps. Add 1–2 tablespoons of the cream cheese mixture into the warm melted gelatin.

Mix to combine.

Then pour this tempered gelatin into the full bowl of cream cheese mixture.

Mix to combine.

Add the chilled whipping cream.

Continue mixing until stiff peaks form.

Fold in the shredded coconut.

Spread one-third of the cream cheese filling evenly over the chilled crust.

Spoon half of the cranberry orange sauce over the surface.

Use a skewer, toothpick, or knife to create gentle swirls.

Carefully spread another third of the cream cheese filling on top.

Continue with adding the remaining cranberry sauce and swirl again.

Finish with the last third of the cream cheese filling.

Smooth the top with an offset spatula.

Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.

Decorate the cake with sugar-coated cranberries or red currants, sugar-coated rosemary sprigs, coconut truffles, dry orange slices, anise stars. Enjoy!