Carrot Cake Cheesecake with Fudge Brownie Topping

Ingredients:

• 1 1/2 cups grated carrots
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 4 tbsp unsalted butter

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together oil, sugar, eggs, and vanilla extract until combined.
4. Stir in the grated carrots.
5. Add the dry ingredients to the wet ingredients, and mix until just combined.
6. Pour the batter into the prepared pan, and smooth out the top with a spatula.
7. In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth.
8. Pour the cream cheese mixture over the carrot cake base, and spread it evenly with a spatula.
9. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
10. Set the cheesecake aside to cool completely.
11. In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
12. Pour the chocolate mixture over the cooled cheesecake, and spread it evenly with a spatula.
13. Chill the cheesecake in the refrigerator for at least 2-3 hours, or overnight.
14. Serve and enjoy!