Grease an 8" springform cake pan (I use coconut oil for this, because, you know... coconut cheesecake).
Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
Add butter and mix: 5min/120F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed.
Preheat oven to 350F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5
Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
Pour mixture into the cake pan. Sprinkle with the additional coconut.
Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!
