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1
Preheat the oven to 325 degrees F.
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2
Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
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3
Bring 4 cups of water to a boil.
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4
Get out your roasting pan.
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5
Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
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6
Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
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7
Beat the cream cheese and sugar in a large bowl until well blended.
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8
Add the eggs, one at a time, beating well after each addition.
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9
Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
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10
Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
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11
Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
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12
Bake until puffed, about 1 hour and 25 minutes.
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13
Remove from the oven and cool completely.
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14
Cover and refrigerate overnight.
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15
To serve, cut around the side of the pan to loosen and spring it free!
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16
Sprinkle the remaining coconut over the top and press around the sides.
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17
Enjoy!
