1. In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9- inch deep dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.
2. In a medium bowl, beat cream cheese until smooth. Add eggs & egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.
3. In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.
*To make white chocolate sea shells, melt white chocolate almond bark or white chocolate pieces in microwave. Pour into seashell molds. Chill until set.