Preheat oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides.

For the crust, pulse the HighKey brownie bites in a food processor until finely crumbled. Transfer to a bowl, add the melted butter, and mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes, then let cool completely.

For the cheesecake filling, beat the softened cream cheese in a large bowl with an electric mixer until smooth. Add the sour cream, Swerve Confectioners, and vanilla extract, beating until just combined. Beat in the eggs one at one, mixing on low speed until just incorporated. Do not overmix.

Pour the cheesecake batter over the cooled crust. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.

For the topping, spread the shredded coconut in a single layer on a baking sheet. Bake at 325°F (160°C) for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully to prevent burning. Let cool.

Once the cheesecake is chilled, remove it from the pan using the parchment paper overhang. Spread a layer of Keto Caramel Sauce over the top. Sprinkle the toasted shredded coconut evenly over the caramel.

Melt the chopped sugar-free dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the coconut layer in a zig-zag pattern. Refrigerate for another 30 minutes to set the chocolate. Cut into bars and serve.