Begin by crushing the cookies in a blender until they become fine, even crumbs. Combine the crumbs with the melted butter until the mixture is evenly moistened.

Press the cookie mixture firmly into the bottom and up the sides of an 18 cm (7-inch) springform pan, creating an even crust. Place the pan in the fridge for 30 minutes to allow the crust to set.

In a mixing bowl, beat the cream cheese, eggs, and heavy cream together until the mixture is smooth and creamy.

Melt the white chocolate in 30-second intervals, stirring between each interval. Repeat 3 to 4 times, then add the melted chocolate to the cheesecake mixture and combine thoroughly.

Add the powdered sugar and shredded coconut, mixing until everything is evenly incorporated. Pour the filling over the chilled crust and smooth the surface.

Bake in a preheated oven at 130°C (265°F) for 1 hour and 20 minutes. Keep the oven door closed throughout baking.

Once baked, allow the cheesecake to cool at room temperature. Do not worry if the center still has a gentle pudding-like jiggle, this is exactly what you want. Transfer the cheesecake to the fridge and leave it there overnight.

Pour the hot heavy cream over the chopped white chocolate. Let the warmth of the cream soften the chocolate, then stir until completely melted and silky smooth.

Cover the surface directly with plastic wrap and place the ganache in the fridge overnight.

The following day, carefully remove the chilled cheesecake from the springform pan. Spread the ganache evenly over the top.

Finish with a generous sprinkle of shredded coconut and decorate with Raffaello candies.