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["Preheat oven to 325u00b0F.", "Foil line an 8 x 8 pan, lightly spray with oil spray. Set aside.", "For the crust, combine animal crackers, brown sugar and salt in a food processor. Pulse until all pieces of cookies are finely ground. Add melted butter and pulse 3-4 times until it resembles coarse sand.", "Pour mixture into foiled-lined pan and press down firmly and evenly using a bottom of a measuring cup. Bake until crust is golden brown, about 15 minutes. Set aside to cool while making the filling.", "Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined. Add lime zest, salt, and egg yolk until incorporated. Using a rubber spatular, add lime juice and fold in until combined.", "Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown). Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.", "Using the foiled edges, gently lift the cheesecake out of the pan. Cut into 16 squares, top with toasted shredded coconut flakes and serve.", "Note: For full size 2"" deep full size steam size pans (or hotel pans), multiply recipe by 3 for each pan, which will yield 45 servings if cut 5x9.", "Recipe adapted from Cooks Illustrated."]
