Line a 20cm round cake tin with baking paper.
Melt margarine and combine with cookie crumbs.
Press into the base of the lined tin, and bake at 180°C for 10 minutes.
Place coconut cream, chocolate (broken into squares) and cream cheese in a double boiler and warm over medium heat, stirring often, until cream cheese and chocolate are melted.
Pour into a food processor and blend until smooth and luscious - then pour over cookie base and put in fridge to set.
It will take several hours to be firm enough o serve, but you can make it a day or two ahead.
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