Preheat oven to 350℉. Spray your mini cheesecake pan generously with baking spray. While the curd is cooling, in a food processor, grind up graham crackers, sugar and coconut flakes until the mixture resembles fine crumbs. Remove and add in butter. Scoop about 1 tablespoon of the mixture into each well of the mini cheesecake pan and press firmly. Place into oven and bake for 6-8 minutes. Remove and allow to cool.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, lime zest and salt until smooth (about 2 minutes). I should mention that it’s important that your cream cheese, heavy cream and sour cream are at room temperature, if not it will clump up! Add vanilla, heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Pour mixture into cooled crusts, dividing evenly.

Remove the lime curd from refrigerator and add the food coloring, mix until incorporated. Add about 3/4 tsp. of curd to the top of each mini cheesecake. Swirl gently. Place cheesecakes in the oven and bake for 20 minutes. Remove from the oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little while cooling, this is normal).

To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for 2 minutes- cover and chill until needed.

To assemble, remove cheesecakes from the pan and remove bottom plates. Pipe with whipped cream and sprinkle with lime zest. Serve immediately!