Bounty Cheesecake

Pulse the cookies in a food processor and mix with the melted butter.

Transfer to a springform pan, pressing firmly to form an even base and sides.

Let the cream cheese come to room temperature until soft. Whisk in the powdered sugar, then add the heavy cream and condensed milk, blending until completely smooth.

Bloom the gelatin in water, then warm it in the microwave for about 20 seconds until fully dissolved.

Mix the dissolved gelatin with the shredded coconut, pour over the crust, and smooth the surface with a spatula.

Chill in the refrigerator overnight.

In the morning, melt the chocolate with the milk, stir in the coconut flakes, and pour evenly over the cheesecake.