Carrot Cake Cheesecake

Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter

Preheat oven to 325 degrees F.

Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes.

Filling
24 ounces cream cheese, softened and divided
1/2 cup granulated sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Increase oven temperature to 450 degrees F.

Beat 2 1/2 packages of the cream cheese (reserving 1/2 package for Topping), sugar and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice.

Add combined remaining flour, carrots, raisins, and spices and mix well. Pour over crust. Bake for 10 minutes.

Reduce oven temperature to 250 degrees F and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven.

Loosen cake from rim of pan. Let cool completely and then refrigerate.

Topping
1 tablespoon orange juice
1 cup confectioners' sugar, sifted

Beat remaining 1/2 package cream cheese and orange juice until well blended. Gradually add confectioners' sugar, mixing until well blended. Spread over top of cheesecake.

Garnish with additional raisins and orange zest or shredded carrot, if desired.