Place all ingredients in a bowl and mix them well until combined. Press the mixture onto the bottom of a 7 inch/ 18 cm spring form pan lined with a circle of parchment paper.
Leave the pan in the fridge while preparing the filling.
Remove the liquid from the coconut cream can (the coconut water) and transfer it to a small heat proof bowl. Add the gelatin and let it bloom.
In a large mixing bowl combine coconut cream (the solid part), xylitol, cream cheese and vanilla extract. Beat with an electric mixer 3-4 minutes, until smooth and thick.
Dissolve the gelatin together with the coconut water on a double boiler. Let it cool for 5 minutes and then gradually fold it into the cream cheese filling with a rubber spatula.
Pour the filling into the pan, on top of the crust. Smooth it out with a spatula. Refrigerate for 6-8 hours. Before serving cover with raspberry topping.
In a small saucepan over medium heat combine raspberries and xylitol. Mix continuously until the mixture starts simmering. Remove from the heat and let cool for 15 minutes.
Spoon it over the cheesecake. Optionally sprinkle with dark chocolate shaves.
Make sure the coconut cream has been cooled at least 1 day in the fridge, before using it for the recipe.
If the xylitol and the coconut cream make lumps in the filling and you have challenges to break them, use a food processor or blender.
If you decide to make this cheesecake in a non keto version, with powdered sugar, instead of xylitol, use less gelatin: about 3 teaspoons (8-10 g). Sugar helps the gelatin to solidify liquids. Sugar alcohols (xylitol among them) don’t have this effect.