Cheesecake with Coconut and Lime

Instructions:

1. Prepare the Crust:
   Crush the oat biscuits into fine crumbs and mix with the coconut flakes and melted butter until combined. Press the mixture firmly into the base of a 22-24 cm springform pan. For a taller cake, use a 17 cm pan. If planning to transfer the cake to a serving plate, line the bottom with parchment paper. Chill the crust in the refrigerator.

2. Soak the Gelatin:
   Place the gelatin sheets in a bowl of cold water and let them soak for about 10 minutes until softened.

3. Make the Filling:
   Grate the zest of both limes. In a large bowl, whip together the heavy cream, sugar, and vanilla sugar until slightly thickened. Add the cream cheese and lime zest, whipping until the mixture is smooth and fluffy.

4. Dissolve the Gelatin:
   Squeeze excess water from the gelatin sheets and dissolve them in ½ dl of warm water. Add the juice of the two limes, stirring until well combined, and allow the mixture to cool slightly.

5. Combine the Filling:
   Gradually pour the gelatin mixture into the cream cheese mixture, stirring constantly until smooth. Spread the cream cheese filling evenly over the chilled crust. Cover and refrigerate for 3-4 hours or overnight to set.

6. Prepare the Topping:
   In a small bowl, combine the coconut flakes, sugar, and lime zest. Place in a sealed container and let it sit until serving, allowing the coconut and sugar to absorb the lime flavor.

7. Serve:
   Before serving, sprinkle the coconut-lime topping over the cheesecake for a refreshing finish.