Crust
Preheat the oven to 325ºF. In a food processor or high powered blender, process the brownie bites until they resemble fine crumbs. Pour the crumbs into the bottom of a 9×9 inch metal baking pan. Add the melted butter and stir to combine well. Then press the mixture firmly and evenly into the bottom of the pan. Bake 12 minutes, then remove and let cool. Lower the oven temperature to 300ºF.
Cheesecake Filling
In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in the sour cream, sweetener, and vanilla extract until well combined. Beat in the eggs one at a time until just incorporated. Pour over the cooled crust and spread to the edges. Bake 30 to 35 minutes, or until the cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.
Topping
Spread the coconut in a large skillet over medium low heat. Cook until lightly toasted, stirring frequently, 4 to 5 minutes. Warm the caramel in a saucepan and stir in the coconut. Pour over the cooled cheesecake, spreading to the edges. Return to the fridge for another hour. In a microwave safe bowl, combine the chocolate and the butter. Heat in 30 seconds increments, stirring in between, until smooth. Drizzle over the cooled bars.