1. Preheat oven to 350F. Spray a 9 inch springform pan with nonstick spray. Cut out a 9-inch parchment paper circle and place in the bottom of the springform pan. Set aside.

2. Make the carrot cake. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add butter, sugars, eggs, vanilla extract, milk and yogurt. Beat until combined. Add in the remaining ingredients for the cake and mix just until combined. Set aside.

3. Make the cheesecake. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add cream cheese and beat until light and fluffy. Add in the sour cream and sugar and beat until smooth. Add in the heavy cream, salt and vanilla extract and beat until combined. Add in the eggs, one at a time, beating just until combined.

4. Pour half the carrot cake mixture into the bottom of the prepared springform pan. Pour half the cheesecake batter into the pan, over top of the carrot cake batter (just pour directly into the center). Pour the remaining carrot cake batter into the pan, then the remaining cheesecake batter into the pan.

5. Bake in preheated oven for 50 minutes. (no water bath needed)

6. Turn off the oven and crack the oven door open and allow the cheesecake to cool for one hour in the warm oven. Place the cheesecake in the refrigerator to chill for 4 hours or up to overnight in the fridge. If the cheesecake chills overnight, lightly wrap with plastic wrap.

7. Make the caramel sauce. Add sugar and water to a small saucepan over medium heat. Bring to a low boil. Cook until sugar melts and begins to turn caramel in color, swirling pan occasionally, but not stirring. Simmer for 5-10 minutes or until mixture is syrupy and a deep caramel color. Remove from heat and pour into a glass jar. Store leftover caramel in fridge. The caramel will get thicker in the refrigerator. Microwave a few seconds to get to your desired consistency.

8. Make the cream cheese frosting. Beat together cream cheese, butter and powdered sugar in a large bowl, until light and fluffy.

9. Make the buttered pecans. Melt butter to a small saucepan over medium-low heat. Add pecans and cook, stirring frequently until very lightly toasted. Remove from heat.

10. Assemble. Spread the cream cheese frosting over the top of the cheesecake. Drizzle with caramel sauce. Add buttered pecans along the perimeter of the cheesecake. Serve and enjoy!