Preheat oven to 400°F and lightly spritz a 13×9-inch baking dish with non-stick cooking spray.
-Place flour and sugar in the bowl of an electric mixer fitted with the paddle attachment, stir to combine. Add softened butter, egg, and coconut and blend until combined.
-Press the dough evenly into the prepared baking dish and place in the oven.
-Par-bake for 12-14 minutes or until the crust has turned a lightly golden brown. Remove from the oven and set aside on a wire rack. Reduce heat to 350°F.
-Place cream cheese in the bowl of an electric mixer fitted with the whisk attachment and beat until fluffy.
-Add the sweetened condensed milk, eggs, and lime juice, and continue to beat until smooth and combined.
-Pour the batter over the par-baked crust and spread out in an even layer. Place in the oven and bake for 30 minutes or until semi-firm with just a hint of a jiggle.
-Remove from the oven and set aside to cool on a wire rack at room temperature. Once cooled, cover, and place in the refrigerator to chill until firm, about 1-2 hours.
-Set up a double boiler, placing the white candy melts, cream, and lime juice in top. Melt, whisking frequently until smooth and glaze-like.
-Remove from the boiler and set aside to cool for 5 minutes.
-Pour the chocolate glaze over the cooled cheesecake and return to the refrigerator, cool for another 1-2 hours or until the glaze has set.
-Place coconut and pecans on a large baking sheet, spreading out in an even layer. Place in the oven and toast for 3-5 minutes, stirring halfway through, until golden brown.
-Sprinkle the toasted coconut and pecans over the cheesecake and portion into bars before serving.