How to Make It
Preheat oven to 325°F. Spray bottom and sides of a 9-inch square pan with cooking spray. Mix crushed cookies, butter, and 3 Tbsp. sugar in a small bowl until blended. Press mixture into bottom of pan. Bake 15 minutes. Cool completely.
Beat cream cheese, 1 cup sugar, and flour at medium speed with an electric mixer 2 minutes or until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add coconut milk, lime zest, and lime juice; beat at low speed until blended. Stir in 1 cup flaked coconut. Pour over baked, cooled crust. Top with remaining 1 cup flaked coconut.
Bake at 325°F for 45 to 50 minutes or until set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove cheesecake from oven. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour before serving.