Mix all ingredients together until a dough forms then place dough in a 10” tart pan and shape the dough to cover the bottom and go about halfway up the sides of the pan.
Place pan in freezer for about 20 minutes to set up. Preheat oven at 375 degrees F.
Remove tart pan from freezer and bake for 10 minutes at 375 degrees F
Let tart cool to room temp then pour in cheesecake mixture. Refrigerate for 30 minutes.
After 30 minutes top the cheesecake with the toasted coconut topping then refrigerate for a few hours before serving.
Cheesecake Filing
Whip heavy cream with vanilla extract, coconut extract and liquid stevia until stiff peaks.
In a second container beat cream cheese, ricotta and erythritol for a full minute until completely smooth then add whipped heavy cream mixture and beat again for another 30 seconds.
Coconut Macadamia Topping
Place all ingredients in a food processor and pulse until macadamia nuts are chopped but still in larger pieces.
Move mix to a nonstick pan and stir constantly until coconut just starts to toast but not burn. Remove and pour into a container to cool.