Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand if texture is too crumbly add in a bit more water or milk.
Press evenly into a well-greased cake pan. (I used a piece of wax paper on the bottom so I don't need to use oil) Cook 10 minutes.
Blend all of the filling ingredients in a food processor or blender.
After crust cooks, pour filling evenly on top and cook another 30 - 45 minutes or until center of filling looks firm.
Let cool 10 minutes, then fridge uncovered for at least 2 hours before cutting with a sharp knife. You can place the knife around the edge of the cheesecake after cooled to remove from the pan. Optional: Mix your favorite berry jam with a bit of water to make a sauce and drizzle over cheesecake. Sprinkle with some more desiccated coconut if desired.
Makes 8-12 slices. These are best stored in the fridge.