Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Carrot Cake Layer

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.

2. Combine Wet Ingredients: In a large bowl, whisk together the sugar, oil, and eggs until well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

4. Combine Wet and Dry: Add the flour mixture to the egg mixture and whisk to combine.

5. Stir in Carrots and Pecans: Stir in the finely grated carrots and chopped toasted pecans, mixing well to distribute them evenly throughout the batter.

6. Bake Cake Layer: Pour the carrot cake batter into the prepared springform pan and spread it into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Don’t overbake; the cake layer should be slightly underbaked, as it will continue to cook with the cheesecake layer.

7. Cool: Let the cake layer cool in the pan for 30 minutes.

Part 2: Make the Cheesecake Filling

1. Reduce Oven Temperature: While the cake layer is cooling, reduce the oven temperature to 325°F (160°C).

2. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the room temperature cream cheese on medium speed until no lumps remain, about 2 minutes.

3. Add Sour Cream, Sugar, Flour, and Salt: Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

4. Add Eggs and Vanilla: Reduce the mixer speed to medium-low and add the eggs, one at a time, beating until just combined after each addition. Don’t overmix. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla extract. Set aside.

Part 3: Assemble and Bake

1. Pour Cheesecake Batter: Starting at the outer edges, carefully and evenly pour the cheesecake batter over the cooled carrot cake layer, finishing in the center.

2. Bake: Place the springform pan on a rimmed baking sheet (this will catch any potential leaks). Bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.

3. Cool: Transfer the pan to a wire rack to cool completely, about 2 hours. This slow cooling process helps to prevent cracking.

4. Chill: Once cooled, cover the cheesecake with plastic wrap and chill for at least 8 hours, or preferably overnight. This allows the cheesecake to set completely and the flavors to meld.

Part 4: Serve

1. Loosen and Remove: To serve, run a small knife or offset spatula along the sides of the pan to loosen the cheesecake from the springform pan. Carefully remove the sides of the springform pan.

2. Decorate and Slice: Decorate the top of the cheesecake with extra toasted pecans, if desired. Slice the cheesecake with a warm, clean knife.

Enjoy this decadent and delicious Carrot Cake Cheesecake!