Add coconut to a food processor and grind into crumbs. Combine remaining ingredients in a medium bowl and mix well.
Evenly press the mixture along the bottom and sides of a 9-inch (23-cm) springform pan. Bake for 10 minutes. Remove and let cool.
Cheesecake
Preheat oven to 350°F (180°C).
Combine cream cheese and sugar in a mixer and beat until smooth. Add in sour cream, coconut cream, lime zest, vanilla and salt to combine.
Add the eggs one at a time on low speed until combined. Scrape down the sides and bottom of the bowl and beat 30 seconds more.
Pour into the prepared crust and bake for 1 hour, until the center barely jiggles when the pan is tapped.
Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Release the springform to prevent the cheesecake from cracking as it cools. Allow to fully cool and hold until service.
Mango Habanero Strawberry Sauce
In a pot over medium heat, combine strawberries, jam, sugar and lime juice. Boil for 5 minutes or until slightly thickened. Blend 1/2 of the sauce until smooth and return to the pot.
Combine cornstarch with a small amount of water and add to the mixture. Allow to return to a boil and stir to combine. Remove from heat and mix in habanero hot sauce and allow to cool. Hold for service.
Service
Spoon about 2 tablespoon (30 ml) of the mango habanero strawberry sauce over each slice of the cooled cheesecake.
