1Preheat the oven to 350°F. Grease a 9-inch cake pan. Line the bottom and sides with parchment paper, extending the paper ¾ inch over the sides.
2Put the butter and chocolate in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in the sugar. Transfer mixture to a bowl.
3Add the eggs, one at a time, stirring well between additions. Stir in the flours and coconut until just combined. Spoon mixture into prepared pan and level the top.
4Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.
5Reduce the oven to 338°F.
6Assemble the mixer using the glass mixing bowl and scraper beater. Place Put the cream cheese, sugar and vanilla in the bowl. Turn the mixer to FOLDING/KNEADING setting and mix for 1 minute. Increase the speed to LIGHT MIXING setting and beat for 2-3 minutes until pale and creamy. Reduce speed to FOLDING/KNEADING setting and add the eggs, one at a time, then add the cream and beat for 30 seconds until just combined.
7Carefully pour the cheesecake mixture over the lukewarm brownie base.
8Bake for 35-40 minutes until cooked (the centerre will still wobble slightly).
9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
10Serve the chocolate brownie cheesecake in cut pieces topped with blueberries and dusted with icing powdered sugar.