Mix crumbs, coconut and butter. Press about 2 cups crumb mixture onto bottom of each of 4 (9-inch) springform pans. Bake in 325°F standard oven 10 min. or until light golden brown.

Grate zest from limes. Reserve 4 tsp. zest for use in preparing the Sour Cream Topping. Place cream cheese, sugar, remaining lime zest, juice and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat until well blended. Add eggs, 1 at a time, mixing after each addition just until blended and stopping occasionally to scrape bottom and side of bowl. Pour evenly over crusts.

Bake in 325°F standard oven 1 hour 10 min. or until centers are almost set. Remove from oven.

Mix sour cream, sugar, vanilla and reserved lime zest; spread about 2 cups over each cheesecake. Bake 10 min. Run knife or metal spatula around rims of pans to loosen cakes. Cool completely before removing rims. Refrigerate at least 6 hours or overnight.