Preparation

Base
Use a mixer to combine the coconut shreds and cookies. Pour in the melted butter and stir.
Line a cake tin with removable base (diameter 23-25 cm) with parchment paper.
Cover the base with an even layer of the cookie, coconut and butter mix.

Cheese filling
Beat the coconut shreds thoroughly, add both cheeses, the cream, sugar and stir until you create a smooth texture. Add the flour and stir. Add 1 egg at a time while still stirring.
Pour half the cheese filling mixture evenly into the cake tin, then the Lauretta blueberry 25% filling using a spoon to ensure an even finish. Add the remaining cheese filling, evenly.
Pre-heat the oven to 175 degrees (top-down). Put the cheesecake in the oven and bake for 15 minutes. Lower the temperature to 120 degrees and bake for a further 90 minutes.
Allow to cool, then decorate and refrigerate (for minimum of 3 hours, or ideally overnight).