Preheat oven to 300˚F (150˚C). Prepare a 10-inch (25 cm) springform pan by spraying the bottom with oil and lining with a circle of parchment paper.
To prepare the crust, place cookies in a food processor and pulse to crumbs, add to a medium bowl. Add graham cracker crumbs, brown sugar, lime zest, coconut and butter and mix until the crust is sandy and coarse.
Put the mixture into the lined springform pan. Press down with a spatula until compact. Bake for ten minutes. Remove and let cool. Increase oven temperature to 350˚F (180˚C).
Add ingredients for filling to the bowl of a stand mixer, with the motor running on the second speed, beat until smooth for approximately two to three minutes. Pour filling mixture into crust inside of pan.
Transfer pan to the oven. Bake in the center of the oven, for 30-35 minutes or until set in the center, do not allow pie to brown. Let pie cool slightly before chilling in the refrigerator for two hours.