Preheat fan forced oven to 160℃ . Line a 17 cm cake tin with baking paper.
Mix all cake ingredients in a stand mixer until combined.
Spoon mix into prepared cake tin.
Bake 25-30 minutes or until cooked through. Cool on wire tray until completely cooled.
Once cake has cooled cut 2 thin discs from the cake (approximately 1-1.5cm in thickness. Spread each disc with half of the jam. Carefully place onto a plate and place into the freezer whilst preparing the cheesecake.
For the cheesecake; place all cheesecake ingredients into a stand mixer and mix until smooth and creamy.
Line a 20 cm cake tin with baking paper and spoon in enough cheesecake mixture to cover about 1 cm deep in the pan.
Remove one of the jam covered cake discs from the freezer and gently and quickly turn and place into the centre of the cake tin upside down.
Spoon remaining cheesecake mixture into cake tin. Spread evenly over the cake layer and to the outer edge of the cake. Remove the other cake disc from the freezer and turn upside down and quickly place into centre of the cake tin. Gently press down allowing the cheesecake mixture to come up the sides of the cake tin to be at the same level of the cake base (but not covering it). The last disc is in affect the base of the cake. Cover the cake tin with foil.
Place the cake tin into the centre of a large deep baking tray.
Boil a full kettle of water and and pour into the baking tray until about 2-3cm up the sides of the cake tin.
Transfer cake in the baking tray to the oven. Bake for 1 hour completely covered.
Remove cake from oven and allow to cool in tin, before covering in cling film and refrigerating overnight.
Gently lift and wriggle the baking paper at the edges of the cheesecake to help loosen the cake a little. Place a large plate or cake stand over the cake tin and turn upside down to allow the cake to gently come out of the tin.
Carefully peel off any baking paper.
In a small bowl combine grated chocolate and coconut. Sprinkle over the top of the cake and press into the sides of the cheesecake. Top with raspberries and serve.