Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then remove from the oven and let cool.

Cheesecake Filling Preparation

Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the key lime juice, key lime zest, and vanilla extract, mixing until fully incorporated. Add eggs one at a time, mixing just until combined. Pour the filling over the cooled crust.

Bake the Cheesecake

Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

Panna Cotta Preparation

Make the Vanilla Panna Cotta

In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm cream mixture and stir until fully dissolved. Remove from heat and stir in the vanilla extract. Let it cool slightly, then pour over the chilled cheesecake. Refrigerate until set, about 2-3 hours.

Serving

Serve the Cheesecake

Once the panna cotta is set, remove the cheesecake from the springform pan. Top with toasted coconut flakes and drizzle with salted caramel sauce before slicing and serving.