Lightly grease the bottom and side of a 9-inch springform pan.

Place ingredients into a food processor and pulse until combined.

Press on the bottom of the pan as evenly as possible. Set aside.

Place chocolate chips in a large glass bowl that fits snugly over a small sauce pan filled with water. Bring the water to a boil over low heat and continually stir the chips until smooth and melted. Remove from heat. Set aside.

Place the cream cheese into a stand mixer with the paddle attachment or large bowl and use an electric hand mixer to blend cheese until smooth.

Add the confections sugar free sweetener, cocoa, monk fruit and vanilla extract. Blend until incorporated. Taste and decide if you need more sweetener.

Pour in the heavy cream using the whisk attachment and whip until fluffy, will take a few minutes. Start slow then increase speed.

Reduce the mixer to low speed, pour in the melted chocolate chips and blend until well combined.

Spread over the crust and chill for 1 hour.

Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.

Pour in the heavy cream and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken.

Once the mixture coats the back of a spoon and is reduced by half, it's done. Remove from the heat and stir in the salt and caramel extract until combined then stir in the coconut.

Spread topping over the cheesecake layer. Refrigerate at least 2 hours before serving. Add optional toppings if desired for serving.