• Preheat oven to 350 degrees with oven rack in the center position. Grease a 9 x 13 metal pan and set aside.

for the crust and crumble

• In the bowl of a stand mixer, combine the flour, oats, sugars, seasonings, salt and baking soda. Fit the mixer with the paddle attachment and stir together the flour mixture on low until well combined. While mixer is still running on about second to lowest speed, begin adding the slices of cold butter, one slice at a time. Wait about 30 seconds between each addition. Keep the mixer going until the butter is completely incorporated into the flour mixture and it resembles wet sand. Shut off mixture.
• In a separate large bowl, stir together the grated carrot, coconut, walnuts and dried pineapple. Add the flour mixture to the carrot mixture and stir very well with a spatula or wooden spoon until well-combined.
• Measure out a generous 2 cups of the crumbled mixture and put in the refrigerator.
• Press the remaining carrot cake crust mixture evenly into the bottom of your prepared 9 x 13 pan.
• Bake for 15 minutes.

for the cheesecake filling

• Meanwhile, wash your mixing bowl and return it to your stand mixer with the paddle attachment. Whip together the softened cream cheese and sugar. Stop the mixture and add the eggs, lemon juice and vanilla. Whip again. Stop mixer and add the melted white chocolate and beat until smooth.
• When crust comes out of the oven, spread the cheesecake mixture evenly over the top of the warm crust. Top evenly with the crumb mixture you set aside in the refrigerator earlier.
• Bake for an additional 40 minutes, or until the filling is set but still jiggles slightly in the middle. Allow pan to cool on wire rack for about an hour. Then cover and refrigerate for at least 4 hours before slicing the bars and serving.