To make the crust:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cream together the butter and sugar substitute.
3. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
4. Press evenly into a parchment lined or lightly greased 9 x 9 pan. 
5. Bake for 8 minutes.
6. Remove from the oven and set aside until the filling is ready.

To make the cheesecake filling:

1. Beat the cream cheese and sugar substitute together until smooth.
2. Add the egg and vanilla extract and mix until thoroughly combined.
3. Pour mixture over the crust.
4. In a small bowl, mash the raspberries and sugar substitute together with a fork.
5. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
6. Bake in a 350 degree (F) oven for 30 minutes or until set, with just a slight jiggle in the middle when shaken.
7. Remove and chill for at least 1 hour before cutting and serving.