For the crust:
1 ½ cups vanilla wafer crumbs
½ cup shredded coconut
¼ cup granulated sugar
¼ cup melted butter
For the filling:
24 oz cream cheese
1 ¼ cups sugar
4 large eggs
1 cup sour cream
1 Tbsp grated lime zest
½ cup Key lime juice
Preheat oven to 350°F.
Combine crust ingredients in a small bowl, mixing well.
Press mixture in bottom and 1" up sides of a buttered 10-inch Springform pan.
Bake crust at 350 degrees for 8 minutes. Cool thoroughly in pan on a wire rack.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Add eggs one at a time, beating after each addition.
Stir in sour cream, lime zest, and lime juice.
Pour batter into prepared crust.
Bake at 350°F for 1 hour.
Turn oven off and allow cheesecake to cool in the oven door cracked for 20 minutes.
Remove from oven, and cool completely in pan on a wire rack.
Refrigerate for at least eight hours. Run a knife around the edge to loosen the Springform pan.
Cut into 12 slices. Garnish with whipped cream and lime wedges.