½cup fresh coconut, shredded #1 cutting cone, or 1/2 cup Coco Lopez
1 can 12 ounces evaporated milk
1 can 14 ounces sweetened condensed milk
2 - 8 ounce packages cream cheese, at room temperature
1½ cup fresh pumpkin, shredded #1 cone
Preheat oven to 350o F (177o C). Fill the baking pan halfway with hot water and place on the center rack in the oven.
For Crust: In a small mixing bowl combine crackers, powdered sugar, and lemon zest with butter. Mix well and press into the bottom and sides of the spring form pan. Bake for 5 to 7 minutes; set aside to cool.
For Filling: Whisk the eggs to a froth. Add the remaining ingredients and whisk vigorously to combine, but do not over beat the mixture. Pour the cheesecake filling into a leak-proof spring form pan. Note: Be sure your spring form pan is 100% leak-proof, if not, encase the bottom and sides in plastic wrap such as Saran Wrap and tin foil. Place the filled spring form pan into the water and bake for 1 hour. Test for doneness by inserting a tooth pick into the cheesecake filling. When the tooth pick comes out clean, the cheesecake is done.
Remove the cheesecake from the oven and set aside to cool for about 30 minutes, and then place in the refrigerator until ready to serve.
To serve: Loosen the cheesecake from the pan by running a thin knife between the crust and the side of the pan; then release the latch. Garnish with whipped cream and fresh mint leaves; then serve.