Crush 250g chocolate digestive biscuits to a powdery crumb using a food processor or by hand using a rolling pin and ziplock bag.
Add 75g of melted butter and stir until the mixture looks like damp sand.
Tip the mixture into a 20cm (8 inch) loose-bottomed baking tin and press down with the back of a spoon until the base looks smooth and even. Refrigerate while you make the filling.
Cream together 100g caster sugar and 680g cream cheese. When the cream cheese and sugar mixture is soft and fluffy add 1 teaspoon of vanilla extract, 100g desiccated coconut and 3 chopped Bounty bars. Mix until combined.
In a separate bowl whip 200ml of double cream until it forms soft peaks.
Fold the whipped cream into the cream cheese mixture by hand.
Transfer the filling on to the cheesecake base and refrigerate for at least 4 hours (overnight is better) before making the chocolate ganache. You could also put it in the freezer for a few hours so you know it's definitely set before you pour the ganache!
To make the chocolate ganache
Melt 100g (4 ounces) of dark chocolate and leave it to cool to room temperature.
Heat 250ml (8 ounces/half a cup) double cream until it's just boiling. Slowly pour over the melted chocolate whisking until you get a thick and glossy, pourable ganache. Leave the ganache to cool to room temperature.
When you're sure the Bounty cheesecake has set, you can pour over the chocolate ganache. The cheesecake will then need to go into the fridge for 30 minutes or until the ganache has set.
Add more Bounty bars on top and half a real coconut if you have one lying around ;-)
Please read under subheadings above for my cheesecake making advice