Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the erythritol and beat until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Add the vanilla, salt, coconut cream and heavy cream. Whisk until smooth.
Pour the filling into the cake tin on top of the base.
Place the cake tin into a large baking pan and fill with hot water so it comes up to about ⅔rds of the side of the cake tin.
Bake for an hour and 20 minutes until the cheesecake is firm to the touch.
Cool in the oven with the door slightly open to avoid cracking. Then chill overnight (will power IS required here!)
Remove from the tin, decorate, eat and enjoy!