• Preheat your oven to 170ºC (160ºC fan bake). Line the bottom and sides of a 22cm square tin with baking paper.
  

Chocolate Base

• Cream together the butter and sugar until light and fluffy. Mix in the plain flour and cocoa until just combined.
• Break the dough into pieces and spread out in the bottom of the baking tin. Press the dough into the tin until it evenly covers the base of the tin. Prick with a fork and bake for 15 minutes.
To make the base super even, cover the dough with a sheet of baking paper and use the bottom of a flat glass or a cake scraper to flatten it out evenly.

Vanilla Cheesecake

• While the base is cooking, prepare the cheesecake filling. In your stand mixer or with a wooden spoon, beat together the cream cheese, vanilla and caster sugar until smooth and combined. Beat in the eggs one at a time, then finally mix in the flour. It’s important your eggs and cream cheese are at room temperature otherwise they won’t mix properly and your mixture will be lumpy.
• When the base is cooked, pour the cheesecake mixture on top, spread it evenly using an offset spatula or the back of a spoon and return to the oven for 25 minutes, it should be set to touch but still a little soft and jiggly (not firm).
• Allow to cool to room temperature.

Coconut Chocolate

• Break up the chocolate and place into a heatproof bowl over a pot of simmering water to create a bain-marie. Gently stir while melting until the chocolate is almost fully melted, remove from the heat and keep stirring until all of the chocolate is melted.
• Mix in the coconut then pour over the cooled cheesecake layer, using an offset spatula or the back of a spoon to spread evenly.
• Allow to set in the fridge for at least 2-3 hours. Use a sharp knife to cut into 16 squares and then enjoy. 🥰
  
For perfect slices, heat your knife under boiling water, dry it with a clean tea towel or paper towel before slicing. Wipe the blade clean between each cut and repeat with the hot water as needed.