1. Preheat oven to 175°C (350°F)

2. Grease a 20 cm (8 inch) springform pan and line the bottom with parchment paper

3. In a mixing bowl, combine softened butter, 100 g sugar, and desiccated coconut until sticky and well blended

4. Press the coconut mixture firmly into the bottom of the prepared pan to form an even crust

5. Bake the crust for 12 minutes, then remove and let cool while preparing the filling

6. Beat cream cheese and remaining 200 g sugar until smooth and fluffy

7. Add eggs one at a time, mixing well after each addition

8. Mix in vanilla extract, salt, and sweetened condensed milk until fully incorporated

9. Pour the filling over the cooled crust and smooth the top

10. Place the pan in a larger baking dish and pour hot water into the outer dish to reach halfway up the sides of the springform

11. Bake for 45 to 50 minutes until the center is just set but still slightly jiggly

12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour

13. Remove and chill in the refrigerator for at least 4 hours, preferably overnight

14. For the chocolate ganache, place chopped chocolate in a heatproof bowl

15. Heat cream and confectioners' sugar in a small saucepan until steaming

16. Pour the hot cream over the chocolate and let sit for 2 minutes

17. Add cocoa powder and whisk until smooth and glossy

18. Let the ganache cool slightly, then pour over the chilled cheesecake

19. Tilt the pan gently to spread evenly and let the glaze set at room temperature for 30 minutes before serving