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1.
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Heat over to 325F.
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2.
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Mix crumbs, sugar, cinnamon, and butter and press onto the bottom of a 9-inch spring form pan. Bake for 10 minutes.
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3.
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Increase oven to 450F.
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4.
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Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Mix in juice.
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5.
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Combine remaining flour, carrots, raisins and spices. Add to cream cheese mixture. Mix well. Pour over crust.
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6.
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Bake 10 minutes. Reduce oven to 250F and continue baking for 40 minutes. Turn off oven and let cake cool in oven for at least 1 hour. Remove from oven and loosen cake from sides of pan. When completely cooled, refrigerate for at least 2 hours, preferably over night.
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7.
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Beat remaining 1/2 package of cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots.
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(What I like best about this is that I can pretend that this is actually good for me.
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Recipe By: Janet Morrissey
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