Kathyj,

Thanks for sharing your recipe with us. it sounds so yummy and interesting! i adore the cheesecakes from The Cheesecake Factory so i am going to try this cake soon.

i am wondering if you bake this cake in a Bairn Maire (water bath) or just put the sprinform tin directly in the oven? If you put it directly in the oevn, will the top crack?

Does the first (bottom) carrot cake layer work as the crust that we see in most cheesecakes? How do you know the cake is properly baked since it has the custard filling (cheese cake) and the carrot cake at the same time? Do I just insert a skewer into the cake and if teh carrot cake doesn't stick on it, it's ready? (as cheesecake remains sticky even after it's baked.) Thanks for your advice and again, thanks for an interesting recipe.

cheers, eggy/m'sia