Coconut yogurt cheesecake with cherries

crust

Line a 25 cm ring mold with baking paper. Wrap the baking ring with aluminum foil as base to protect from dripping.
In a small saucepan, melt the butter, add the chocolate and stir. Put the cookies in a foodprocessor, pour butter and chocolate and blend. Press into the bottom of the ring mold and chill.

cherry layer

Drain the cherries and catch the juice. Pour 3/4 cup cherry juice in a saucepan and heat. Squeeze all water out of gelatin sheets and add to the mixture, stir until gelatin has dissolved. Set aside to cool.

pink layer

Pour 1/4 cup cherry juice in a saucepan and heat. Squeeze all water out of gelatin sheets and add to the mixture, stir until gelatin has dissolved. Cool slightly. In a bowl, combine the cheese with yogurt and sugar. Add the cherry juice with gelatine and stir.
Set aside.

white layer

Pour 4 tablespoons coconut milk in a small saucepan, squeeze all water out of gelatin sheets and add to the coconut milk. Heat and stir until gelatin has dissolved.
Pour the rest of the cold coconut milk in a bowl and beat until stiff. Add the cheese, Greek yogurt and sugar. Stir and add the coconut milk with gelatin. Add the grated coconut and mix.

Remove the mold from the fridge. Place the drained cherries on the bottom and pour juice with gelatin. Gently top with the pink mixture and finish with the white mixture. Place in the fridge for 3 hours or overnight.

Sprinkle with grated coconut before serving.
Enjoy!