Heat oven to 350° F. Spray 9-inch springform pan with nonstick cooking spray; set aside. Spread coconut in single layer in 15x10x1-inch baking pan. Bake 5-10 minutes, stirring frequently, until at least three quarters of coconut is golden brown*.
In medium bowl stir together toasted coconut and melted butter until well mixed. Press coconut mixture onto the bottom and slightly up sides of prepared springform pan. Bake crust 5 minutes. Remove from oven; cool at least 10 minutes.
Meanwhile, separate egg whites from egg yolks. Place egg whites in medium bowl. Using mixer, beat egg whites 2-3 minutes until soft peaks form. Add 2 tablespoons sugar. Continue to beat mixture about 2 minutes until stiff peaks form.
In large bowl beat 2 (8 ounce) packages Wisconsin cream cheese until cream cheese is soft and smooth. Add egg yolks. Continue to beat until well mixed. Add remaining 1 cup sugar and lime juice; beat mixture 3 minutes.
Fold beaten egg whites slowly into Wisconsin cream cheese mixture. Pour mixture into cooled coconut crust.
Bake 45-50 minutes or until top of cheesecake is lightly golden brown and edges are set; center of cheesecake will be soft. Remove cheesecake from oven; place on cooling rack. Cool 10 minutes.
Meanwhile, in separate medium bowl beat 4 ounces Wisconsin cream cheese and sour cream with mixer until mixture is smooth. Carefully spread sour cream mixture over top of baked cheesecake. Return cheesecake to oven. Bake 10 minutes. Remove from oven; cool completely.
Cover; refrigerate at least 4 hours before serving.
Chef's Tips and Suggestions:
Watch coconut carefully during baking. High sugar content in coconut can cause it to brown very quickly.