Combine both coconut cream and white chocolate and microwave it until it has fully melted.
Stir it until it is combined. Transfer to piping bag.
In a large bowl, add cream cheese, sugar and taro emulco. Cream it until well combined.
Add in eggs, continue creaming it.
Lastly add in sour cream and mix until incorporated.
Transfer into a piping bag, pipe it half into silicone mould, then pipe coconut ganache in the middle, and another layer of taro cheese batter about ¾ full.
Pour some water on a baking tray and steam bake it at 160c for 45mins.
Once done, remove from the oven and let it cool down.
For sago panna cotta, bloom gelatine powder and water together.
In a pot, bring coconut cream, sugar, salt and bloomed gelatine to a simmer and then off heat and pour over cooked sago.
Use a spoon and place them on the baked cheesecake and freeze it overnight.
Unmold while it is frozen and transfer them into the chiller.