Step 1

Heat oven to 350°F.

Step 2

Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Step 3

Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into crust.

Step 4

Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.