Grease a 9-inch springform pan with butter and set aside.

In a large bowl, beat together 18 oz cream cheese and 3/4 cup sugar on medium speed for 2-3 minutes until smooth. Add 1 tbsp flour, 3 eggs, and 2 tsp vanilla, beating until smooth. Set aside.

In another bowl, mix together 3/4 cup oil, 3/4 cup sugar, 2 eggs, and 1 tsp vanilla. Add 1 cup flour, 1 tsp baking soda, 1 tsp cinnamon, and a dash of salt. Fold in 1 cup grated carrots, crushed pineapple, 1/2 cup flaked coconut, and 1/2 cup chopped walnuts.

Spread 1 1/2 cups of carrot cake batter on the bottom of the prepared pan. Alternate spoonfuls of cream cheese and remaining carrot cake batter on top, swirling for a marbled effect.

Preheat oven to 350°F (175°C). Bake for 50 minutes or until a toothpick inserted comes out clean or with moist crumbs. Cool to room temperature, then refrigerate overnight.

Beat together 2 oz softened cream cheese, 1 tbsp butter, 1 3/4 cups powdered sugar, 1/2 tsp vanilla, 1 tbsp pineapple juice, and a dash of salt until smooth.

Spread frosting evenly over the chilled cheesecake. Refrigerate for 3-4 hours before serving. Remove the sides of the pan, slice, and enjoy cold.