Preheat your oven to 350 degrees.
Prepare your pie crust dough and have it pre baked.
Spray an 8 inch spring form pan or use a 9 inch pie plate, with nonstick cooking spray.
Beat your cream cheese and stevia in your stand mixer until fluffy.
Beat in eggs, lime peel and juice until well blended.
Pour cream cheese mixture into crust, spread evenly.
Reduce oven temperature to 325 degrees and cover edges of crust with aluminum foil so it doesn't burn.
Bake for 20 minutes or until center is almost set. Cool completely in pan.
Refrigerate covered until ready to serve if not using coconut cream topping.
Once cool, pour coconut milk, stevia and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes.
Spread onto cooled cheesecake and refrigerate, uncovered for 3-4 hours or until ready to serve. No need to cover as the coconut cream topping will stay nice and creamy unopened in the fridge.