Making the crust:

1. Preheat oven to 350 degree F.  Grease a 9 inch spring form pan and wrap the bottom in aluminum foil.  Place melted butter, almond flour and 1 tbsp stevia in a bowl.  Combine with a fork.  Firmly press mixture into base of greased spring form pan and place in the oven for approximately 15 minutes or until it is beginning to brown.  Pull out of the oven and let rest.

Preparing the Cheesecake:

1. While crust is baking, combine cream cheese, 7 oz of coconut cream and 1 cup of stevia in a large mixing bowl.  With a handheld mixer, beat ingredients until well incorporated.  
2. Add the eggs and the vanilla and continue to mix for 1-2 minutes.
3. Prepare water bath by taking a roasting pan and filling it with 1/2 inch of water.
4. Pour the cream cheese mixture into the pan.  Place spring form pan in water bath.
5. Reduce oven temperature to 300 degrees F and place cheesecake into oven.  
6. Bake cheesecake for 70-90 minutes.  Cheesecake is done when the middle jiggles slightly.
7. Turn off oven and open oven door slightly and let cheesecake cool in the oven for approximately 1 hour.

Making the Chocolate Ganache and Toasted Coconut:

1. Prepare chocolate mixture by combining 6.5 oz of coconut milk with Lily's chocolate chips. Place in  microwave for 30 second intervals, stirring in between and continuing to cook until chips are melted.
2. Once melted, add 1/4 c stevia and 1/8th tsp salt.  Stir and set aside to cool.
3. Place coconut in toaster oven and toast approximately 1 minute.  Watch coconut carefully as it can burn easily.
4. Once cheesecake and chocolate mixture has cooled, pour chocolate over cheesecake and top with toasted coconut.  Place in fridge overnight.