In a bowl, combine the crushed digestive biscuits and melted butter until they resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create your base.

In a heatproof bowl, melt the white chocolate using a double boiler method, stirring occasionally. Allow it to cool slightly.

In a large mixing bowl, combine the softened cream cheese with the melted white chocolate. Use an electric mixer on low speed until smooth and fluffy.

In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined.

Stir in the shredded coconut and maqui berry powder, blending until evenly distributed.

Pour the filling over the prepared biscuit base, smoothing the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Remove from the springform pan, top with fresh berries, and maybe a sprinkle of shredded coconut for flair before slicing into generous servings.