• Pre-heat oven to 350°F and lightly grease a 9-inch springform round baking fan. 

For Cheesecake:

• In a mixing bowl, whisk together sugar, flour, and cream cheese till smooth. 
• Next, mix in eggs one at a time. Add vanilla and sour cream and stir till smooth. Set aside. 

For Carrot Cake

• In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. 
• In a separate large mixing bowl, add oil, applesauce, sugar, brown sugar, eggs and vanilla.
•  Slowly add the dry ingredients and wet ingredients until well mixed. Add carrots and mix until evenly distributed.

To Assemble:

• Pour half of the carrot cake mixture into springform pan and spread evenly. Dollop a few ⅓ potions of the cheesecake on top of the carrot cake. Do not swirl or stir.  Spoon remaining carrot cake mixture over the cheesecake layer.  Finish by drizzling by the remaining cheesecake mixture over carrot cake layer.  
• Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly.  Remove from oven and allow to cool for 1 hour. Cover with foil and chill over night.

Cream Cheese Topping:

• Once cake has sat in the fridge overnight make the cream cheese topping. 
• In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until fluffy, about 4 - 5 minutes. Spread evenly over top of cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle top with chopped pecans, if desired.