Place the cookies in a food processor and mix until crumbs form.

Add the butter, and mix again just until blended.

Press the crust into the bottom of a 10-inch springform pan evenly.

Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.

In a large mixing bowl, add the cream cheese. Beat on medium with a hand mixer until light and fluffy.

Add the powdered sugar and granulated sugar and mix well. Scrape the bowl and mix again.

Add the vanilla and lemon juice and mix until well blended, then mix on high until the mixture is fluffy.

Add the eggs one at a time to the mixing bowl and mix until completely incorporated. Scrape down the bowl and add the next egg. Repeat mixing, scraping the bowl and adding the egg.

Stir to make sure all ingredients are blended.

Remove the crust from the freezer and pour the cheesecake filling into the pan.

Place the pan in a shallow dish with 1/2 inch of water in the bottom.

Place the pan with the cheesecake in the oven and turn oven to 475 degrees. Bake for 14 minutes. Turn the heat to 300 and bake for 1 hour.

Turn the oven off and allow the cheesecake to sit in the oven for 45 minutes.

Open the oven door and leave the cheesecake for another 30 minutes to cool.

Remove from oven and place on a wire rack to cool completely.

Add the topping, cover, and place in the refrigerator overnight to completely chill and set the cheesecake.

Preheat oven to 350 degrees.

While the cheesecake is cooling, place 1/2 of the package of coconut on a parchment lined cookie sheet.

Place into the oven and bake until light brown, turning with a spatula for even toasting. This will take 10 to 15 minutes. You have to watch the coconut constantly while toasting so it doesn't burn.

When the coconut is toasted, remove from the oven and let cool completely.

When the cheesecake and coconut are done, place the coconut in a bowl and add 1/4 of the jar of caramel sauce to the coconut. Stir until well incorporated.

Spread the caramel coconut evenly on top of the cheesecake.

Drizzle caramel sauce and hot fudge sauce across cheesecake, crisscrossing the caramel and chocolate fudge topping. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!