Lightly grease a springform cake tin and line the base with baking paper. Place to one side.
Place all the biscuits into a food bag and lightly bash with a rolling pin until you have a crumb texture. Carefully transfer the crumbs into a bowl.
Pour the melted spread into the biscuit crumb bowl and mix until fully combined.
Tip the biscuit mixture into the prepared cake tin. Use the back of a spoon to press the mixture out evenly to form the biscuit base. Chill in the fridge for a couple of hours.
Whilst the biscuit base is hardening up in the fridge, remove the cream cheese and tins of coconut milk from the fridge. Carefully scoop out the solid coconut milk from both tins and place in a large mixing bowl, reserve the coconut water to one side for use in another recipe. Add the cream cheese to the bowl and leave to come to room temperature.
Once the cream cheese and coconut milk is room temperature, add the icing sugar and vanilla extract to the bowl. Using an electric hand mixer, beat the mixture until smooth. Be careful not to over beat the mix. Then gently swirl the melted chocolate through the cheesecake mix to give a marbled effect.
Remove the biscuit base from the fridge and spread the cheesecake mix gently across the base, making sure to evenly distribute the mix. Return to the fridge for at least two hours, ideally overnight.
Decorate before serving with chocolate shapes, fresh fruit, or grate chocolate. Enjoy with cream, custard, or on its own!
