Step 1

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.

Step 2

Grind the cookies into fine crumbs using a food processor or blender.

Step 3

In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.

Step 4

Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust.

Step 5

To melt, microwave the white chocolate in a microwave-safe bowl in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the white chocolate from seizing.

Step 6

Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.

Step 7

Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.

Step 8

Slowly add the sugar into the cream cheese and continue beating until the sugar is incorporated, scraping the bowl as needed.

Step 9

Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.

Step 10

Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.

Step 11

Spread the lemon curd over the top of the cheesecake layer

Step 12

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.

Step 13

Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form.

Step 14

Add a nice thick layer of whipped cream atop the cheesecake.

Step 15

Garnish the top with large, flaked pre-toasted coconut or shredded coconut.

Step 16

Cover the pan with foil and refrigerate for 4 to 6 hours to allow to set.