Line a 9"x5" loaf pan with parchment paper and spray the two uncovered sides with cooking oil. Place all crust ingredients into your food processor and pulse until very fine. Use your hands to form a dough. If it won't hold, mix in a couple more dates. Put your "dough" into the loaf pan and press to cover the entire bottom of the pan evenly. Place in fridge.
Fill your *high-speed blender with lime layer ingredients and blend on high until completely smooth. Remove loaf pan from refrigerator and pour in your lime layer, using a silicone spatula to scrape sides of blender and then to smooth the top of the layer, ensuring evenness. Place in freezer.
Repeat step 2 with coconut ingredients. Before placing back in fridge sprinkle the top of your cheesecake with a tablespoon or two of shredded coconut and lime zest. Freeze overnight, or until completely frozen.
Remove cheesecake from the freezer. Let sit at room temperature for about an hour, or until the cheesecake is defrosted enough to be lifted out of the pan. Before lifting, run a knife along the two side not covered with parchment paper. Carefully lift out, using the parchment paper to hold onto.
To cut, I made mine into triangles by cutting diagonally and alternating angles from one end to the other. This will give you oddly shaped pieces on the two ends, however, and if you prefer can instead make bars or squares.
Set cheesecakes on a plate or inside a larger container and place them back into the fridge until completely defrosted. If in a hurry leave at room temperature, making sure to keep an eye on them so they don't become too soft. Enjoy!