In a food processor, pulse Whole Grain Gluten-Free Cookies (300 gram) until turned to dust, then add Butter (100 gram) and stir until all combined.
Press the mixture into a 26-centimeter springform cake pan to make an even base. Refrigerate for 30 minutes to 1 hour while you make the filling.
In the bowl of a stand mixer, whip together the Whipping Cream (250 milliliter) and Granulated Sugar (140 gram). Slowly add in the Cream Cheese (500 gram) while stirring on low.
Add the Gelatin Sheet (1 1/4 teaspoon) and Dark Chocolate (200 gram) to the cream, stirring gently with a spatula.
Spread the cream on the cookie base and refrigerate for 3 hours.
Heat up the Full-Fat Coconut Milk (120 milliliter). Remove from the heat and add in White Chocolate (100 gram). Stir until chocolate is completely melted.
Add in the Sweetened Shredded Coconut (1/2 cup) and stir. Let the cream cool down.
Spread the cream right in the center of your cheesecake, leaving a little bit of an edge. Decorate with CADBURY® Easter Chocolate Candy Mini Eggs (to taste).
Gently remove it from the pan and keep it refrigerated until ready to serve.