Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower ⅔ of the oven! Allow it to preheat in the oven.

Prepare 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper. Wrap the entire bottom and sides on the outside with a large piece of foil, this will keep the water from entering the springform pan.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of water bath.

Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.Fold in carrots.

Bake for 38-42 minutes. Cool in pans on wire rack for 10 minutes, then remove from pans and cool completely.

In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.

To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!

Store in the refrigerator, covered, for up to 3 days. ENJOY