For Crust

1. Preheat oven to 350º and toast the one cup of coconut (plus additional if using for garnish) for 5-7 minutes
2. Cover the bottom and sides of an 9" springform pan with foil and coat with nonstick spray
3. In a food processor, pulse the graham cracker crumbs and the toasted coconut
4. Add the melted butter and pulse
5. Press crumbs evenly on the bottom and up the sides of the prepared pan
6. Bake for 10-15 minutes. Cool the crust for 5 minutes before adding the filling

For Filling

1. In a mixing bowl (preferably a stand mixer fitted with a paddle attachment) combine the cream cheese and the sugar and beat until smooth
2. Add the eggs slowly, one at a time on low speed and mix in thoroughly. Add sour cream and mix
3. Pour in the lime juice, zest and vanilla extract and mix until combined
4. Pour mixture into the cooled crust
5. Place the cheesecake in a roasting pan or on a rimmed baking sheet, place in the oven and fill the pan with hot water, about ¼ of the way up the side of the springform pan. This is your water bath and will prevent the cheesecake from drying out or cracking when it is baking
6. Bake the cheesecake for 45-60 minutes (oven temperatures may vary) until almost firm in the center
7. Remove and allow to cool to room temperature, about 15 minutes. Place in the refrigerator to cool for at least 5-6 hours

For Topping

1. With a hand mixer or stand mixer fitted with the whip attachment, combine the heavy whipping cream, confectioners sugar and vanilla extract and whip to stiff peaks
2. Pipe or dollop whipped cream decoratively on the top of the cooled cheesecake
3. Sprinkle the top with toasted coconut and lime zest
4. Slice and ENJOY!!