Heat butter and cream until butter has melted, stir to combine, add 3/4 cup of the chips and stir until smooth, let cool about 5 minutes then stir in the remaining chips (1/2 cup) (you want some chips to stay whole) set aside.
Remove beaters and bowl from freezer and beat cream until stiff. Set aside.
In a medium bowl beat cream cheese, sugar and vanilla until smooth. Fold cream cheese mixture into whipped cream and gently combine.
Pre-heat oven to 350F (180C), place shredded coconut (I bought fresh coconut and shredded it myself) on a non stick cookie sheet and bake for approximately 5-10 minutes or until lightly golden, remove from the pan to a clean bowl to cool.
PUTTING PARFAITS TOGETHER
Using 4* medium to large glasses start with a couple of tablespoons of cheesecake filling, chocolate ganache, then a few brownie cubes, cheesecake filling, chocolate ganache, brownie cubes, a sprinkle of toasted coconut, nuts and chocolate chips. Refrigerate 3-5 hours or better over night. Enjoy!
* You could use smaller glasses and make 6-8.
If you have a hard time whipping the cream, then place a glass bowl in the freezer for approximately 15-20 minutes before using.The parfait will keep for up to 3-4 days in the fridge. Cover well with plastic wrap before refrigerating.