Preheat oven to 350 degrees F. Prepare the spring form pan by adding a round(cut to size) piece of parchment paper on the bottom of pan. Lock the pan and spray all around, lightly, with oil. Set aside.
In a food processor, add the broken maria cookies. Pulse at first and then process on high until you have fine crumbles. Transfer to a bowl and add melted butter. Stir until well combined. Pour into prepared pan and press to form crust, working it up slightly on to the sides. Bake for 12-14 minutes. Let cool.
Reduce oven temperature to 325 degrees F. Place a baking dish filled 3/4 with water on the bottom rack of oven. Adjust the other shelf in oven to the middle section.
In the blender, add the cream cheese, condensed milk, eggs, creamed coconut, zest and vanilla. Blend on high until very smooth. Add the flaked coconut and just pulse until combined. Pour into prepared pan with crust. Bake for 1 hour on the middle rack.
After one hour test with knife in the center. If it comes out clean, it's done. if not, bake for another 10 to 20 minutes. Remove from oven and let cool for 30 minutes. Using a small knife, loosen the edges of cheesecake before releasing from spring form pan. Transfer to serving dish. Top with whip cream and chocolate shavings before serving. Or you can melt some dark chocolate wafers and drizzle over the top.