Lightly mist a 9-inch springform pan with non-stick spray.

Grind the cookies into fine crumbs using a food processor or blender.  Pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.  Pour the crumbs into the prepared pan and press firmly into the bottom and up the sides of the pan to create a thick crust.

Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy.  Slowly add the sugar into the cream cheese and continue beating until the suar is incorporated, scraping the bowl as needed.  Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling.  Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.  Spread the lemon curd over the cheesecake layer.

To make the topping.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.  Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.  Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.  Add a nice thick layer of whipped cream atop the cheesecake.

Toast the coconut for a few minutes in a dry skillet, stirring constantly until lightly browned.  Sprinkle toasted coconut on the cheesecake to garnish.

Cover with foil and refrigerate for 4 to 6 hours to allow to set.