1. Prepare the Cheesecake Layer:

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
2. In a mixing bowl, beat cream cheese and granulated sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream and vanilla extract until just combined. Do not overmix.
5. Pour the cheesecake batter into the prepared pan and bake for 45–50 minutes or until the center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.

2. Prepare the Carrot Cake Layer:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a large bowl, whisk together oil, brown sugar, white sugar, eggs, and vanilla until smooth.
3. Stir in grated carrots and crushed pineapple.
4. In a separate bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in chopped pecans.
6. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

3. Assemble the Cake:

1. Once the cheesecake and carrot cake layers are chilled and cooled, carefully remove the cheesecake from the springform pan.
2. Place the carrot cake layer on a serving platter, then gently place the cheesecake layer on top.

4. Prepare the Cream Cheese Frosting:

1. Beat butter and cream cheese together until light and fluffy.
2. Gradually add confectioners’ sugar and vanilla extract, mixing until smooth.

5. Frost the Cake:

• Spread the cream cheese frosting evenly over the top and sides of the layered cake. Decorate with additional chopped pecans or carrot decorations if desired.