This beautiful cheesecake is two desserts in one!

Beat two 8 oz. packages of  cream cheese with an electric mixer. Add 1/2 c. sugar & beat until combined. Add 2 eggs, 1 t. vanilla & 1/2 c. sour cream; beat until blended. 

Whisk together 1/2 c. oil, 2/3 c. sugar, 1/4 c. brown sugar & 2 eggs together in a bowl. Then add all the remaining ingredients. Finally, stir in the grated carrots.

Now it’s time to layer the batters! First, dollop 1/2 the carrot cake batter. Next, dollop 1/2 the cheesecake mixture on top of it & continue to alternate.

Bake for 58 minutes at 350° F. For the sour cream topping, beat together 4 oz. cream cheese, 1 c. powdered sugar, 1/2 c. sour cream & 1 t. vanilla until fluffy.