Carrot Cake Cheesecake

Smooth and rich cheesecake, for me, is always a delightful treat. I usually would bake my cheesecake with bain marie (BAN-mah-REE) to prevent cracking but the moisture of this carrot cake helps to keep the cheesecake part from cracking.
Recipe adapted from Ultimate Cheesecake (E-cookbook Library)

Crust	Carrot Cake	Filling
30 g Unsalted butter, melted 1 cup Wholewheat butter cookie crumbs 40 g Brown sugar 1 tbsp Milk	300 g Philadelphia cream cheese 200 g 20% Quark angiesrecipes 400 g Sweetened condensed milk 2 Eggs 1 tbsp Cornstarch 1/4 tsp Salt 2 tbsp Freshly squeezed lemon juice	100 ml Salad oil 70 g Egg 100 g Caster sugar 100 g German #405 flour 1/2 tsp Salt 1/2 tsp Baking soda 1/2 tsp Baking powder 1/2 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1 cup Carrot, finely shredded 1/3 cup Walnuts, chopped 1/4 cup Raisins

1. Mix crumbs, sugar, butter and milk and press onto the bottom of a 26-cm spring form pan. Preheat the oven to 180C/350F.
   
2. Using your hand mixer, beat the cream cheese, Quark, and sweetened condensed milk until smooth. Add the cornstarch, eggs, lemon juice, and salt. Beat until smooth. Set aside.
   
3. Whip together the oil, sugar, and eggs until well combined. Mix in the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and mix until well combined. Add in carrots, walnuts and raisins. Pour the carrot cake batter onto the crust. Spread evenly.
   
4. Drop the cheesecake mixture atop and bake in the lower rack of the hot oven for about 55 minutes. Turn off the oven and let cake cool in oven with door ajar for 1 hour. Remove from oven and let cool completely. Chill overnight.