Line the base of a 22–23 cm spring-form tin with non-stick baking paper.
Place biscuits in a food processor and whiz to form crumbs. Add the melted butter and process briefly. Press into the bottom of the prepared tin. Chill in the refrigerator for 20–30 minutes.
Preheat oven to 170°C.
Beat the cream cheese until smooth. Add the caster sugar, lime rind and juice. Beat in the eggs and yolks, one at a time. Stir in the cream and coconut.
Wrap the outside of spring-form tin in two sheets of tinfoil, entirely covering the base and sides.
Pour the filling over the base and place in a large, deep roasting dish.
Place in the oven and then fill the roasting dish with water to 3/4 of the way up the side of the spring-form tin. Bake for 1 hour.
Cool in the oven to prevent cracking then refrigerate overnight.
Serve with fruit and, if desired, decorate the top with whipped cream and toasted coconut.