Preheat the oven to 350°.

Place the graham crackers, brown sugar, cinnamon, ginger, and coconut flakes in a food processor. Pulse until a fine, sandy texture forms. With the processor still running, slowly pour the butter into the mixture, and blend until the crumbs start to pull away from the edges.

Transfer the crumb mixture into a 9-inch pie dish. Press the crumbs into the dish firmly with your fingers or the bottom of a glass, making sure the crust is well packed. 

Bake for 8-10 minutes or until the crust is fragrant. Allow the crust to cool completely before adding the filling.

In a large bowl, use an electric mixer to combine the cream cheese and condensed milk until smooth ensuring no lumps remain. Add the sour cream, lemon juice, and lemon zest and mix until well combined. 

Pour the filling into the cooled crust. Use a spatula to smooth the filling in an even layer. Cover with plastic wrap, and refrigerate for at least 4 hours or until the pie is set. 

Serve cold and enjoy! See post for storage options.