Grease and line the base and sides of 22cm spring form cake tin. In a large bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat

Place the icing sugar, cocoa powder, rice bubbles and coconut in a large bowl, add the Copha mixture and mix to combine. Press into the base of the tin and put in the fridge to set for 10 minutes

Place cherries, sugar, water in a small saucepan over high heat. Bring to the boil and cook for 4 minutes, to soften. Remove from the heat and cool slightly for 5 minutes. Using a stick blender, blend until smooth

Sprinkle over the gelatine and set aside for 5 minutes to dissolve. Mix until smooth. Set aside

Place cream cheese in large bowl and using hand held beaters, beat for 4 minutes or until light and fluffy. Add the coconut cream and beat for 4 minutes, or until light and smooth. Strain the cherry mixture through a sieve and gradually add to the cream cheese mixture. Stir to combine. Pour over the base and put in the fridge to set for 1 hour

In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat

Half dip the cherries in the chocolate, place on baking paper and refrigerate for 2 minutes to set

Remove cheesecake from tin and drizzle with chocolate mixture. Top with cherries to serve