1.Preheat oven to 160°C. Line base and side of a 22cm springform pan with foil. Lightly grease.
2.Place biscuits into a food processor. Pulse until fine crumbs form. Add coconut and butter. Process to just combine. Press firmly over base and side of pan. Chill 30 minutes.
3.Meanwhile, in a large bowl, using an electric mixer, beat cream cheese, condensed milk, sour cream, eggs, juice and zest until smooth. Pour into crust.
4.Bake 45-50 minutes, until just set. Turn off beat and leave cheesecake to cool completely in turned-off oven, with the oven door a jar. Cover and chill 3 hours, or overnight.
5.Set aside at room temperature for 30 minutes before serving. Decorate with berries and serve with whipped cream.
Allowing the cheesecake to cool in a turned-off oven helps prevent cracking.Note