In a bowl combine the coconut, egg whites and erythritol. Grease a 8x2 removable bottom cake with coconut oil and spread the coconut mixture over it patting down with your hands. The bottom must be completely covered and half the height on the sides.
Cover it with foil and bake at 350°F for 20 minutes. Let it cool.
Making The Fillings
On a mixer add the ingredients for the filling except the berries and mix it all together until smooth.
Fold in the berries and pour the mixture into the cool coconut crust.
Move it back to the oven and bake at 350°F for 40 minutes.
Let it cool and take it to the refrigerator for at least 2 hours. Enjoy!
Strawberries, cranberries, and raspberries are also good for different flavors of cheesecake.