To make the base place the flour, coconut, sugar and butter in a bowl (preferably one that attaches to your food processor) and process for 30 seconds or until well combined.
Press the mixture into a lightly greased tin (11 x 34cm fluted tin) and bake for 10 - 15 minutes or until golden. Allow to cool.
Clean the food processor bowl.
Reduce the oven to 160°C.
To make the filling squeeze in the lemon a separate bowl. Set aside.
Place in the cream cheese, sugar and vanilla in the clean processor bowl and process for 2 - 3 minutes or until smooth. Gradually add the eggs, processing well after each addition. Add the lemon juice and process for a further 30 seconds or until well combined.
Poor the filling over the base and bake for 20 - 25 minutes or until set. Allow to cool completely.
To make the raspberry sugar, place the berries and the sugar in the food processor bowl and blend in short bursts or until combined.
To serve, remove the cheesecake from the tin, slice and sprinkle with raspberry sugar.