Preheat oven to 350 degrees. In the bowl of a processor, pulse cookies into fine crumbs. In a medium bowl, stir together cookie crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch removable-bottom tart pan.
Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
In a medium bowl, beat cream cheese, mascarpone, sour cream, cream of coconut, and sugar at medium-high speed with an electric mixer until smooth. Add coconut, vanilla and zest, beating until combined. Spoon mixture into prepared crust.
Cover and refrigerate at least 3 hours and up to 3 days. Garnish with pecans and coconut before serving, if desired.