1. Preheat oven to 300°F and line a 9″ spring-form pan with parchment paper. Toast macadamia nuts and coconut for 15-20 minutes, stirring every 5 minutes. Let cool.
2. Increase oven temperature to 320°F. In a food processor, pulse cooled nuts and coconut until coarse. Add graham crackers and brown sugar, pulse until fine. Mix in melted butter.
3. Press mixture into the bottom of the spring-form pan. Bake for 10 minutes, then cool.
4. In a mixer, beat cream cheese, butter, and sugar until smooth. Add lime juice and zest, blend.
5. Lightly beat eggs, then mix in with sour cream and flour until just blended. Pour over crust and smooth top.
6. Bake for 1 hour at 320°F. Turn off oven, crack door, and cool for 1 hour. Let cool to room temperature, then refrigerate for at least 6 hours.
7. Make whipped cream before serving. Decorate cheesecake with whipped cream and reserved nuts and coconut. Serve cold.