Combine the biscuit crumbs, coconut and butter. Press into the base of a greased 20 cm springform pan. Chill for 20 mins.

Beat the PHILADELPHIA , sugar, lime rind and juice with an electric mixer until smooth. Add the gelatine and CADBURY Baking White chocolate and mix until combined then fold through the whipped cream. Stir through one third of the egg whites then gently fold through the remaining whites.

Pour the mixture over the prepared base. Chill for 3 hours or until set.

Spread the extra softly whipped cream over the cheesecake then sprinkle liberally with fresh lime zest.