Prepare the pan: Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Make the crust: Combine the vanilla wafer crumbs, shredded coconut, granulated sugar, and salt. Stir in the melted butter until the mixture resembles moist sand.
Press the crust: Firmly press the mixture into the bottom of the springform pan. Refrigerate while preparing the filling.
Beat the cream cheese: Beat softened cream cheese until completely smooth. Gradually add the powdered sugar and mix until creamy.
Add lemon: Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined.
Whip the cream: In a separate bowl, beat the cold heavy cream with the powdered sugar until stiff peaks form.
Fold the filling: Gently fold the whipped cream into the cream cheese mixture in batches. Stop mixing as soon as the filling is smooth and fluffy.
Fill the crust: Spread the lemon cheesecake filling evenly over the chilled crust. Smooth the top with a spatula
Toast the coconut: Place the remaining shredded coconut in a dry skillet over medium-low heat. Stir frequently until lightly golden. Transfer to a plate and cool completely.
Make the topping: Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Decorate: Top the cheesecake with whipped cream, cooled toasted coconut, and optional lemon zest.
Chill: Cover and refrigerate for at least 6 hours, preferably overnight.
Serve: Carefully remove the springform ring. Slice with a sharp knife warmed under hot water and wiped dry between cuts.
