Grain free lime cheesecake

4 large eggs
3/4 cup plus 3 Tbsp zsweet (sugar)
2 cups swetened flaked coconut
1 lime
3 8oz pkg cream cheese at room temperature
3/4 cup sour cream
1 Tbsp potato starch
2 tsp pure vanilla extract





  Heat oven to 375 degrees F.  Coat a 9in springform pan wth cooking spray.
  Separate the whites and yolks from 2 eggs placin the whites in a medium bowl.  Add 1 tbsp sugar to the whites and whisk until frothy; mix in the coconut.  Spread the mixture in on the bottom of the pan and bake until golden brownc, 25 to 30 minutes; cool for 15 minutes.  Reduce oven to 325 degrees F.
  Meanwhile, zest and juice the lime (you should get about 2 tsp zest ad 2 Tbsp juice) and set aside. 
  Using an electric mixer, beat the cream cheese, sour cream, potato tarch, lime juice, vanilla and 3/4 cup of the remaining Zsweet in a large bowl until smoth.
  Beat in the reserved egg yolks and remaining 2eggs one at a time.
  Spread the mixture on top of the crust andbake until edge is set and center till wobbles slightly 35 to 40 minutes.
  Let the cheesecake cool completely in the pan, then refrigerate until chiled at least 4 hours.