Preheat the oven to 350 degrees F. For the cheesecake, in a bowl using an electric mixer on high
speed, beat the cream cheese, farmer cheese sugar, eggs and flour until smooth. Add the corn
starch, vanilla and sour cream and mix until blended. Set aside.
For the carrot cake, in an electric mixer, beat together the oil, orange juice, brown sugar and
granulated sugar until smooth. Add the eggs and vanilla, and beat until the mixture is light and
creamy. Stir in the flour, baking soda, baking powder, cinnamon, and salt until just combined. Mix
in the carrots.
Lightly grease a 9- or 10-inch spring-form pan with cooking spray. Spread half of the carrot cake
batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the
carrot cake layer in large spoonfuls. Don’t spread or swirl together, just dollop. Dollop the rest of
the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of
the cheesecake batter on top of all the layers. Tap the pan on the counter a couple of times to get
rid of any air bubbles.
Bake the cheesecake for 60-70 minutes. (Take care not to overbake the cheesecake or the carrot
cake bottom, as sides will be dry.) The top center part of the cheesecake (just about a 2- or 3-inch
diameter circle) should still be slightly soft and jiggly when you take it out.
Let the cheesecake cool completely on a wire rack in the pan.
While it cools, make the frosting by whipping together the cream cheese and butter until creamy
and smooth. Add the rest of the frosting ingredients, mix well until smooth without lumps.
When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake.

Serves: 10-12