Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.