Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan well with nonstick cooking spray and line the bottom with a parchment paper circle.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.

In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract until fully combined. Stir in the grated carrots.

Add the dry ingredients to the wet ingredients and mix until just combined.

Pour the batter into the prepared springform pan. Bake for 30 to 35 minutes until the top is set and a toothpick comes out clean.

Remove from the oven and allow to cool for 20 to 25 minutes while making the cheesecake filling.

Reduce the oven temperature to 325°F (163°C).

Boil a large pot of water for the water bath.

In a stand mixer, beat the cream cheese until smooth. Add the sour cream and mix until combined. Add granulated sugar and vanilla extract, mixing well.

In a separate bowl, lightly beat the eggs. Add to the cheesecake mixture and mix on low speed until just combined.

Slide a knife around the outside of the cake in the pan and release it.

Level the top of the cake with a knife. Wrap the pan with aluminum foil and place into a large oven bag.

Pour the cheesecake filling over the carrot cake layer and smooth out.

Add boiling water to a large roasting pan, then carefully place the wrapped springform pan into the roasting pan.

Bake for 55 to 65 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let cool in the oven for 30 minutes.

After cooling slightly, remove from oven. Remove the cheesecake from the roasting pan and let cool completely on a wire rack.

Once cooled, cover and refrigerate for 5 to 6 hours or overnight.

Run a knife around the cheesecake to loosen, release the springform pan, slice, and enjoy!