Preheat the oven to 350 degrees. Line an 8x8" square baking pan with aluminum foil and spray with cooking spray.

Place the graham cracker crumbs, coconut, macadamia nuts, sugar, and pinch of salt in a small bowl and stir to combine. Add the melted butter and stir until the crumbs are coated well with the butter. Press the crust into the prepared baking dish evenly and bake for 8-10 minutes or until lightly golden brown. Cool on a wire rack while you make the filling.

In a medium bowl, beat the cream cheese and sugar together at medium speed until smooth, about 1 minute. Add the Greek yogurt , eggs, key lime juice, zest, and vanilla, and beat until combined.

Pour the filling over the prepared crust and bake for 20-25 minutes or until the filling is set but still a bit jiggly in the center (the filling will set more as it cools). Cool completely on a wire rack then chill in the refrigerator for a minimum of 3 hours.

Place the heavy cream and sugar in the bowl of a stand mixer and beat at medium high until medium peaks form. Beat by hand a few seconds more until almost stiff. Set aside.

Grab the ends of the foil and lift the cheesecake from the pan. Cut into bars with a very sharp knife, cleaning the knife with warm water in between slices to get a clean slice. Pipe or dollop the whipped cream on top of the bars, serve, and enjoy!