1.Preheat oven to moderate, 180C. Line base of a 22cm springform pan with baking paper.
2.In a food processor, combine biscuits, nuts and coconut. Process until finely crushed. Add butter and pulse to combine. Press mixture firmly over base and sides of pan, 1cm from top. Bake 15 minutes. Cool. Reduce oven to low, 150C.
3.In a bowl, using an electric mixer, beat cream cheese, sugar and zest together until smooth. Add eggs one at a time, beating well after each addition. Beat in sour cream and lemon juice.
4.Pour cream cheese mixture into shell. Scatter plums evenly over top. Bake 50-55 minutes until just set in the centre. Cool cheesecake in turned-off oven with door ajar, 2 hours. Chill overnight.
5.Bring reserved plum juice to boil in a large saucepan. Boil 3-5 minutes until reduced by half. Cool. Serve cheesecake in wedges with plum syrup and cream.
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