2-1/2 cups vanilla wafers, finely ground
1-1/4 cups sweetened flaked coconut
1/2 cup unsalted butter, melted
1 teaspoon grated lime or lemon zest
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
5 pkgs. (8 ounce each) cream cheese softened to room temperature
1-3/4 cups sugar
5 large eggs
2 large egg yolks
1/3 cup Coco Lopez or other cream of coconut
2 tablespoons dark rum
1 tablespoons vanilla
1/8 teaspoon salt
3 tablespoons flour
2 teaspoons grated lime zest
1 tablespoon grated orange zest
Preheat oven to 350 degrees. Butter lightly the bottom and inside of a 10-inch springform pan. Wrap the outside with aluminum foil. Make crust by combining all ingredients in a mixing bowl and blending well. Press the crumbs evenly and firmly into the bottom and about 3/4 inch up sides of pan. Bake at 350 for 10 minutes, then cool on wire rack while preparing filling.
In a 6 quart or larger mixing bowl, cream the cream cheese with an electric mixer until very light. Beat in the sugar until smooth, then add the eggs and egg yolks, one at a time, beating well after each addition. Add the Coco Lopez, rum, and vanilla and blend well. Add salt, flour, lime and orange zests and mix thoroughly.
Place a 9 x 13" pan of hot water on the bottom shelf of the oven. Pour the cheesecake mixture into the prepared crust. The pan should never be more than three-quarters full. Place the springform pan on the top shelf above the hot water pan. Bake at 350 for 55 minutes to an hour or until top is just turning golden, edges are slightly puffed, and center area jiggles but is set. Remove from oven, cool five minutes and then refrigerate, uncovered, for at least 12 hours, 24 hours is better.
Decorate with strawberries or mangoes.