Coconut Lime Cheesecake

Heat oven to 325 F. Spray and line an 8x8 pan with parchment paper.
In a food processor or blender, blend graham crackers until it's all crumbs. Mix in sugar, coconut, lime zest and pinch of salt, then add in the melted butter and mix until coated.
Press mixture evenly along the bottom of a 8x8 pan. Bake for 10 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add in the cream of coconut, sour cream, lime zest and juice, salt, vanilla and coconut extract and mix until smooth. Fold in the eggs being careful not to over mix.
When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 35-40 minutes, until the top has a golden rim around the edges, but the center jiggles slightly. Turn off the oven, crack the door and allow the cheesecake bars to sit in the oven and cool for a bit. This helps to keep the bars from cracking. Once they've cooled completely cover and refrigerate for at least 4 hours.
Toast your coconut in your frying pan with a teaspoon of butter over low/medium heat, stirring constantly. You want to remove it when it starts to turn golden brown. Allow it to cool, and then sprinkle over cheesecake bars before serving.