Grease a 5 inch spring tin.

Put all the digestive biscuits in a bag and bash them with a rolling pin until they turn to crumbs.

Melt the butter in a saucepan, add the crushed biscuits and coconut and stir well, so the butter soaks into the biscuits. Add the biscuit mixture to your tin and compress it down with a metal spoon so you get a nice even layer. Place this in the fridge to cool for 1 hour.

For your filling add all the ingredients to a bowl and whisk until nice and thick. I use my KitchenAid to do this. Add the filling to the tin and smooth the top, then place in the fridge and leave over night.

Make the jelly to packet instructions making sure you allow it to cool slightly. Take one pineapple ring and place it into the middle of the cheesecake, pressing it down but not too firmly.

Carefully spoon the jelly on top of the cheesecake, making sure to not disturb the surface of the cheese mixture. Place the cheesecake back into the fridge for at least 2 hours or until the jelly has completely set.

Serve and enjoy!