Carrot Cheesecake (Adapted from tasteofhome.com)

Ingredients:

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1 1/4 cups sugar

3 eggs

1/4 cup heavy whipping cream

2 tablespoons cornstarch

1 tablespoon sour cream

1 1/2 teaspoons vanilla extract

1 teaspoon lemon juice

1/2 teaspoon cinnamon

1 1/3 cups chopped carrots, cooked and pureed

Topping: 

1 cup graham cracker crumbs

2 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/4 cup butter, melted

Directions:

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom an 2 inches up the sides of a greased 9 inch springform pan. Bake in a 350 degree oven for 6 to 8 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice, and cinnamon. Fold in carrots.

Pour into crust. Place a baking pan filled half full of water directly on the rack below the cheesecake. Bake cheesecake at 350 degree for 53-58 minutes until center is just set.

Combined topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Turn off oven and open door slightly. Let the cheesecake set in the oven for another 30 minutes then remove and set on cooling rack. Carefully run a knife around the edge and continue to cool until completely cooled. Refrigerate overnight.