Tropical Lime Cheesecake

1 c graham cracker crumbs if its not available at your store, make yourself by crushing the crackers in food processor or using pestle and mortar, if not your rolling pi or even bottle!
3/4 c sweetened flaked coconut don't like coconut? no problem, just add up 3/4 c more of crumbs
6 tbsp butter melted (no butter? no problem, you can use margarine or shortening - butter flavor preferred)

1 box lime flavored gelatin mix such as Jell o
1/2 c hot water boiling water
3 boxes cream cheese at room temperature at 8 oz each
1/2 c sugar + 2 tbsp sugar
2 c heavy cream
1 tsp grated lemon zest and 1/2 tsp grated lime zest
1/2 of lime squeeze juice out (optional)
3 drops yellow liquid food coloring optional, this makes nice darker green cheesecake than the one on picture
1/2 tsp vanilla extract

Mix crumbs, coconut and melted butter well. Press on bottom of 8 inch spring form pan. Line lime slices as shown on picture (optional), set aside.

Whisk together gelatin and boiling water until dissolved, let cool.
On a medium high speed, beat cream cheese and 1/2 c of sugar until fluffy for 2-3 minutes. Lower the speed to low, beat in 1 c heavy cream until combined. Turn on to medium speed, beat until thickened for a minute or two.
Back to low speed, beat in gelatin mixture, zest, juice and food coloring if using, until blended.
Spoon mixture into crust, cover and refrigerate until set, at least 6 H.
Slice and serve as is or you can decorate by using the last cup of heavy cream:
Beat 1 c heavy cream and 2 tbsp sugar and vanilla extract until stiff peaks form. Pipe and decorate or put a dollop of cream on each sliced cheesecake.