You will need a 20-22cm spring clip or loose-bottomed cake tin, the base lined with greaseproof paper.
To prepare the cake base, heat a frying pan, add the coconut and gently toast until golden. Tip into a bowl, and then add the butter to the pan to melt.
Crush the biscuits to a fine crumb, either in a sealed sandwich bag with a rolling pin, or in a blender.
Mix the crumbs and melted butter into the toasted coconut. Tip into the cake tin and press firmly with a potato masher or back of a large spoon, and put in the fridge to cool.
To make the cheesecake topping, place the cream cheese in a bowl and soften with a spatula, wooden spoon or by using an electric mixer. Add the icing sugar, lime juice, three quarters of the zest and three quarters of the passion fruit pulp, keeping the remaining zest and passion fruit to garnish the finished cheesecake. Mix well until the cheese is smooth.
In a separate bowl, whisk the cream until it forms soft peaks, and then mix into the cream cheese mixture. Spoon on top of the biscuit base and smooth the surface with a palate knife. Keep in the fridge for 1 hour or more to firm up.
When you are ready to serve, remove the cheesecake from the tin, garnish the top with the reserved lime zest and passion fruit pulp and serve cut in slices.
To make sure the cheesecake comes out of the tin neatly, run a palate knife around the inside edge of the tin to loosen.