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1
In a bowl, combine the cracker crumbs, coconut and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a
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2
. Bake at 350u00b0 for 7-9 minutes. Place pan on a wire rack. Reduce heat to 325u00b0.
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3
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the lime juice, flour, zest, vanilla and food coloring if desired.
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4
Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into filling. Pour into crust. Return pan to
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5
. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
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6
For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Set aside. In a heavy saucepan, whisk egg yolks, confectioners' sugar and coffee. Cook and stir over low heat until mixture is thickened and reaches at least 160u00b0 and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate mixture and vanilla. Cool completely.
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7
Beat whipping cream until soft peaks form; fold into topping. Spread over cheesecake. Refrigerate for at least 2 hours or until set.
