Preheat oven to 350 degrees.
Line a 9x13 pan with foil.
For crust, crush graham cracker crumbs until fine like sand.
Pour crushed graham crackers in a bowl and add melted butter and mix in until all graham cracker crumbs are coated.
Add coconut and chopped walnuts to the graham cracker mixture.
Press into the foil lined pan, until the bottom of the pan is completely covered with the graham cracker mixture.
Set the crust in the pan to the side.
In a separate bowl, using a hand mixer, blend the sugar and softened cream cheese together until smooth and creamy.
Add eggs and mix until fully incorporated.
Add lemon juice and vanilla and continue to blend mixture until well combined.
Once fully mixed together, fold in white chocolate chips with a rubber spatula or spoon.
Pour the cheesecake mixture filling over the uncooked graham cracker crust.
Drizzle the caramel sauce over the cheesecake mixture.
Using a butter knife, Swirl the caramel sauce around the cheesecake, until well distributed.
In a separate bowl, combine flour, oats, brown sugar, sugar, baking soda, cinnamon, nutmeg, coconut, raisins, carrots, butter and vanilla extract.
Once the caramel is fully swirled about the cheesecake, lightly toss the crumbly carrot cake mixture over the cheesecake mixture.
Place in oven and bake until the carrot cake mixture is golden, and the cheesecake is set when you wiggle the pan. (It's ok if it moves a little, but just so it's fully cooked in the middle).
Once done baking, sprinkle the white chocolate chips on the hot bars.
Let the white chocolate chips melt a little (about 10 minutes) then place in the fridge for about 2-3 hours.
Serve cold or at room temperature.