In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine. Press into a 9" deep pie plate. Bake at 350 degrees for 10 minutes. Cool completely before filling.
In a medium bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Beat in sweetened condensed milk, coco Lopez, and key lime juice, one ingredient at a time. Pour into cooled crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.
Before serving, beat whipping cream and powdered sugar until stiff. Pipe rosettes around edges.
Garnish with lime curls and white chocolate sea shells.