Momma's Cheesecake

Heat oven to 375°F. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.

Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.

Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 300°F. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.

Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 to 30 seconds or until thin enough to drizzle. Drizzle frosting over cheesecake; top with pecans and coconut. Store covered in refrigerator.