Crust:
2 cups Baker's Angel Flake coconut
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon grated lemon rind
Filling:
3 packages (250 grams each) Philadelphia cream cheese, softened
1 cup sugar
4 eggs, room temperature
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon lime juice
Pinch salt
Topping:
2 eggs, at room temperature
3/4 cup sugar
1 1/2 teaspoons coarsely grated lemon rind
1 1/2 teaspoons coarsely grated lime rind
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons butter or margarine
Shredded coconut or strips of candied lemon or lime rind for garnish

Preparation Instructions:

Crust: Combine crust ingredients. Press onto bottom of lightly greased 10 inch springform pan. Bake in preheated 350 degree oven 10 to 12 minutes or until lightly toasted around the edges.

Filling: Work cheese in a food processor, or in a bowl with electric mixer, until smooth. Blend in sugar, then eggs, one at a time. Add rind, juices, and salt. Pour over toasted coconut crust, smoothing toe top. Bake at 350 degrees for 35 minutes or until set. Remove from oven and run knife around rim of pan to loosen cake and prevent cracking. Cool thoroughly at room temperature. Chill. Just before serving, remove cheesecake from pan and set on a serving plate.