Soak the gelatin sheets for the top layer in cold water for 5 minutes until completely softened. Squeeze out excess water and set aside.

Bring both portions of cream cheese (for both layers) to room temperature until very soft.

Line the bottom of a 6" springform pan with parchment. Lightly oil the sides.

Preheat the oven to 210°C (410°F) for 10 minutes.

Add 250g softened cream cheese and 60g sugar to a mixing bowl. Stir until smooth and lump-free.

Add the eggs in two additions, mixing gently after each to fully incorporate.

Add heavy cream, coffee liquid, coconut milk, and cornstarch. Continue mixing until evenly combined.

Strain the mixture through a fine sieve to ensure a velvety smooth texture.

Pour into the prepared mold. Tap the pan 3–5 times and use a toothpick to pop any air bubbles.

Bake at 210°C (410°F) for 40 minutes, until the surface is lightly burnt and the center jiggles softly.

Cool completely to room temperature (about 1 hour) before adding the top layer.

Mix 115g softened cream cheese, 10g sugar, and 2g coffee powder until smooth.

Warm 30g coconut milk to about 40°C (warm but not hot). Add the softened gelatin sheets and stir until fully dissolved.

Pour the gelatin coconut milk into the cream cheese mixture.

Add 100g heavy cream and stir until smooth and silky.

Pour the top layer cream onto the completely cooled Basque bottom.

Tap the pan gently to level the surface and remove bubbles.

Chill in the refrigerator for 1 hour, until fully set.

Carefully remove the chilled cheesecake from the mold.

Dust with cocoa powder and sprinkle coconut flakes before serving.