Preheat the oven to 350°F. Line the bottom of the springform pan with an 8-inch round piece of parchment paper.

To the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 2-3 minutes or until fluffy and smooth.

Reduce the speed to low then add the eggs one at a time, being sure that each addition is well incorporated before adding the next. Scrape the bowl and paddle as needed to ensure the mixture is well combined.

Add the sour cream, heavy cream, and vanilla extract mixing just until fully combined. Be sure not to overmix the batter to avoid adding too much air into the batter. Set aside while making the carrot cake mixture.

Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.

Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients for 1-2 minutes or just until well combined and no lumps remain.

Fold in the shredded carrots and chopped pecans.

Add two-thirds of the carrot cake mixture to the prepared springform pan and spread to an even layer.

Spoon two-thirds of the cheesecake mixture onto the top of the carrot cake layer. Gently spread the cheesecake batter being careful not to combine the layers as much as possible.

Spoon the remaining one-third carrot cake mixture over the cheesecake layer followed by the remaining one-third of the cheesecake batter.

Bake in the center of the preheated oven for 40-45 minutes or just until lightly browned around the edges and the center lightly jiggles when tapped on the side of the pan.

Turn off the oven and crack the door about 1-inch. Allow the carrot cake cheesecake to slowly cool for 45 minutes. This helps to reduce cracking and avoids overbaking the cheesecake.

Remove the cheesecake from the oven, allow to cool at room temperature just until it can be placed into the refrigerator to chill for 8 hours, or up to overnight, to allow the cheesecake to fully set before adding the frosting.

To a large bowl, add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.

Add the vanilla extract and salt, mixing again just until combined.

With the mixer on low speed, add 3 cups powdered sugar, about 1 cup at a time, until it is all incorporated.

Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to spread onto the cheesecake, yet stiff enough to pipe decorative swirls on top for garnish. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.

Transfer one-third of the frosting to a large piping bag fitted with a decorative piping tip. Spread the remaining two-thirds frosting evenly over the top of the chilled carrot cake cheesecake. Pipe 12 decorative swirls around the edge of the frosted cheesecake. Top each swirl with a whole pecan for garnish.

Place the frosted cheesecake back into the refrigerator for 15-30 minutes to allow the frosting to firm up to ensure clean cuts when sliced and served.