Lightly grease 10 x 1/3 capacity cheesecake pan with removable bases.
Process shortbread cream biscuits in a food processer until finely crushed. Add coconut then butter and process until combined. Spoon mixture evenly into prepared holes. Refrigerate whilst making the filling.
Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a saucepan of simmering water until gelatine dissolves. Cool for 3 mins.
Beat cheese and sugar in a bowl of an electric mixer until smooth. Gradually beat in gelatine, cream and lemon zest until smooth.
Divide mixture among holes. Chill for at least 4 hrs or until firm. Serve with extra lemon zest.