1. Preheat oven to 325°F (163°C).

2. Line a 9×9-inch baking pan with parchment paper.

3. In a medium bowl combine graham cracker crumbs, shredded coconut, melted butter, and brown sugar.

4. Press crust mixture firmly into the prepared pan.

5. Bake crust for 8–10 minutes until lightly golden.

6. Allow crust to cool slightly.

7. In a large bowl beat softened cream cheese until smooth and creamy.

8. Add sugar and mix until fully combined.

9. Beat in eggs one at a time.

10. Mix in sour cream, lemon juice, lemon zest, and vanilla extract.

11. Fold blueberries gently into cheesecake batter.

12. Pour filling evenly over prepared crust.

13. Bake for 35–40 minutes until edges are set and center is slightly jiggly.

14. Cool completely at room temperature.

15. Refrigerate at least 4 hours or overnight before slicing.

16. Top with toasted coconut, extra blueberries, and lemon zest before serving.