Combine the biscuit crumbs, coconut and butter. Press into the base of a greased 20cm springform pan. Chill.
Beat the Philadelphia and sugar until smooth. Stir in the gelatine and chocolate until smooth, then stir through the passionfruit and zest of 2 limes and then fold through the whipped cream. Stir through one third of the egg whites then gently fold through the remaining whites. Pour the mixture over the prepared base. Chill for 3 hours or until set.
Combine the extra passionfruit with the sugar in a small saucepan, stir over a low heat until the sugar has dissolved then simmer for 5 minutes, stirring until the glaze has thickened a little. Cool.
Pipe or spread the cream over the top of the cheesecake, then zest the remaining lime zest over the top, grate some white chocolate over and then drizzle with the passionfruit glaze.