For the Cheesecake:

2 pkges of Philly Cream Cheese (room temp)
3/4 cup of Sugar
1 tablespoon flour
3 eggs
1 tsp vanilla
For the Carrot Cake:
3/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp. baking soda
1 tsp cinnamon
dash of salt
1 16 oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheesecloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!
1 cup of grated carrots… be sure you remove ALL the moisture here too
1/2 cup of coconut flakes
1/2 cup of chopped walnuts
Directions:
Set your oven to 350 and grease your springform cheesecake pan
In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside
In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.
Grab you pan and spread the bottom with 1 1/2 cups of cake batter
Then drop by large spoon fulls about 1/2 of the cheesecake batter
Then drop large spoon fulls of cake batter
Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it
Bake for 60 min or until cake is set
Cool at room temp.. then place in refrigerator for several hours
Remove and run a knife around the edge to release from pan… remove spring
Frost your cake
Put it back in refrigerator for a couple of hours
Frosting:
4 ounces of Philly cream cheese (room temp)
1 tablespoon of butter (room temp)
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tablespoon of pineapple juice
dash of salt