Lime Coconut Cheesecake

• 1-1/2 cups sweetened shredded coconut
• 3 tablespoons ground macadamia nuts or almonds
• 3 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup lime juice
• 1 tablespoon grated lime zest
• Green food coloring
• 1-1/2 cups heavy whipping cream, whipped
• Toasted coconut and additional whipped cream, optional

1. In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350u0b0 for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
2. In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.
3. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

coconut, ground macadamia nuts, butter, unflavored gelatin, cold water, sugar, cream cheese, lime juice, lime zest, green food coloring, heavy whipping cream, coconut

Taken from www.tasteofhome.com/recipes/lime-coconut-cheesecake/ (may not work)