Carrot Cheesecake

1. Carrot Cake: Preheat oven to 350° F. Grease a 9” spring form pan and a 9” round baking dish, lined with parchment paper. Combine dry ingredients in a bowl, set aside. Whisk sugars and oil together. Add extract and eggs, and combined. Fold in flour mixture a little at a time. Mix in carrots and pecans. Pour half of batter in each prepared baking dish. Bake for 35 min. Take out to cool. For cake in the springform pan press down slightly for flat top.
2. Cheesecake: beat cream cheese and cinnamon till smooth. Add in powder sugar, beat till smooth. Add in extract and combine. Put mix in a small bowl. Using other bowl whip heavy cream till soft peaks form. Fold into cheesecake mixture.
3. Crumble cake in the regular 9” pan with a fork. Add about 1/2 cup to cream cheese mixture once cooled. Fold together.
4. Place a thin layer of cheesecake filling on top of crust. Layer a thick layer of carrot cake crumbs and layer remaining cheesecake mixture, smooth out with spatula. Take carrot cake crumbs and put in plastic bag. Let cake set for 6 hrs in fridge.
5. Make frosting by beating cream cheese and butter till smooth. Add in powder sugar, extract + heavy cream. Frost layer on top of cake. Add carrot cake crumbs on top.