Line 9x13-inch square baking pan with parchment paper (wax paper), extending over all sides.

In a food processor, add all of the macadamia nuts and finely grind until they are broken and chopped into small pieces - make sure not to over process, you don’t want to get a paste.

Place a small bowl over barely simmering water and add white chocolate chips. Stir until completely melted. Remove and set aside.

In a small mixing bowl, add ground macadamia nuts and oil or butter, and mix until well combined. Add coconut and melted white chocolate. It should be wet, but not runny. At this point, if you used coconut oil, press it into prepared 9x13 pan and put in the refrigerator to chill. If you used butter, bake in preheated oven at 350 for 10-12 minutes or until crust is light golden. Allow to cool completely before adding cheesecake.

Beat cream cheese, sugar, key lime juice, and lime zest peel in large bowl until smooth. Beat in remaining melted white chocolate.

If chocolate has started to harden, place back on simmering water until melted and there are no chunks. Allow to cool, and then mix into cream cheese mixture.

Fold in Cool Whip; spread over prepared crust. Chill until filling is slightly firm. I like it between 1-2 hours.

Using the parchment to help, lift cheesecake out of pan. Cut into 18 bars. Garnish with chocolate curls, and if desired, lime zest.

Store in the refrigerator until ready to serve.