Crust
1. Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Set the pan onto a large rimmed baking sheet.
2. In a food processor, process the macadamia nuts on high until they resemble coarse crumbs. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake 12 to 15 minutes or until just beginning to brown around the edges. Remove and let cool.

Filling
1. Reduce oven temperature to 300F.
2. In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined. Taste and adjust the sweetener and coconut flavor as desired.
3. Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.
4. Pour the filling over the cooled crust and spread to the edges.
5. Place the whole setup (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water.
6. Bake 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.
7. Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 2 to 3 hours.

Topping
1. In a large bowl, beat the whipping cream, sweetener, and extract until stiff peaks form. Spread over chilled cheesecake.
2. Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).