Line a 20cm (8in) square tin with baking paper. Break biscuits into the bowl of a food processor, add coconut and butter and whizz until crumbs stick together. Press mixture into the base of the tin. Chill for 10-15 minutes until firm.
Meanwhile, make the topping. Set aside 4 tablespoons of lemon curd. Put cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread topping over the biscuit base. Dot reserved curd over top and swirl with a skewer to create a marbled effect. Chill overnight to set.
Cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.
This is a soft-set cheesecake. If you prefer a firmer cheesecake, add an extra 50g (2oz) white chocolate. Sprinkle with crushed mini eggs, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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