Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with baking spray, then line the bottom with parchment paper, spraying it again.

In a large mixing bowl, beat 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth and creamy.

Add ½ cup of sour cream, ½ cup of heavy cream, and 1 teaspoon of vanilla extract, mixing until combined. Gently incorporate 3 large eggs until just combined.

In another bowl, whisk 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoons of ground cinnamon, nutmeg, and ginger.

In a separate bowl, mix 1 cup of canola oil, 1 cup of brown sugar, and 1 cup of granulated sugar. Add ½ cup of sour cream and 1 teaspoon of vanilla extract, then fold in 2 cups of grated carrots.

Gradually add the dry ingredients to the wet mixture until just combined for the carrot cake batter.

Pour half of the carrot cake batter into the prepared springform pan. Layer one-third of the cheesecake batter over it. Repeat with the remaining carrot cake batter and cheesecake batter, finishing with cheesecake batter on top.

Bake for 45-55 minutes until the edges are set and the center jiggles slightly.

Let cool completely on a wire rack for 1-2 hours. Then, cover loosely and refrigerate overnight.

For the frosting, beat together 8 ounces of softened unsalted butter and 8 ounces of cream cheese, gradually adding 4 cups of sifted powdered sugar and 1 teaspoon of vanilla extract.

Once chilled, carefully remove the cheesecake from the pan, frost generously over the top, and serve.