Here's a recipe I found at Flora's Recipe Hideout: http://www.deter.com/flora/recipes.html

Maybe it's close?

Betsy

Carrot Cake Cheesecake

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
1 Cup Graham Cracker Crumbs
3 Tbsps. Sugar
1/2 Tsp Ground Cinnamon
3 Tbsps. Butter
-----Filling-----
24 Ounces Cream Cheese -- softened & divided
1/2 Cup Sugar
1/2 Cup Flour -- divided
4 Eggs
1/4 Cup Orange Juice
1 Cup Carrots -- finely shredded
1/4 Cup Raisins
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Ginger
-----Topping-----
1 Tbsp. Orange Juice
1 Cup Powdered Sugar -- sifted

Heat oven to 325 F.
Mix crumbs, sugar, cinnamon, and butter and press onto bottom
of
a 9-inch springfrom pan. Bake for 10 minutes.

Increase oven temperature to 450 F.
Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup flour at
medium speed until well blended. Add eggs, 1 at a time, mixing
well after each addition. Blend in juice.

Add combined remaining flour, carrots, raisins, and spices and
mix well. Pour over crust.

Bake for 10 minutes and then reduce oven temperature to 250 F
and continue baking for 55 minutes. Turn off oven and let cheesecake
cool for one hour inside cooling oven. Loosen cake from rim of
pan.
Let cool completely and then refrigerate.

Beat remaining 1/2 package cream chees and juice until well blended.
Gradually add powdered sugar, mixing until well blended. Spread
over top of cheesecake.

Garnish with additional raisins and orange zest or shreedded carrot,
if desired.