Carrot Cake Cheesecake

1. Preheat oven to 325 F with rack in lower 1/3 of oven. 2. Place an 8 inch pan filled with hot water towards the back corner. 3. Lightly grease a 9” springform pan. To make the cheesecake: 1. In a bowl of a stand mixer fitted with the flat beater, beat the cream cheese, sugar, flour, vanilla, salt, and cardamom at low speed until no lumps remain. 2. Add the eggs one at a time, scraping the bowl between additions, making sure each egg is fully incorporated before adding the next. 3. Mix in the sour cream, and set aside while you make the carrot cake batter. To make the carrot cake: 1. In the bowl (can use smaller) of a stand mixer, beat the sugar, oil, eggs, cinnamon, and cardamom until combined. 2. Add the flour, baking powder and baking soda. Stir until combined. 3. Add the carrots and mix until just combined. To assemble: 1. Transfer 350 grams (about 1 1/4 cups) of the carrot cake mixture to the bottom of the springform pan, spreading it to the edges. 2. Place 5 dollops of cheesecake batter on top of the carrot cake batter. Do not swirl. Each dollop should be about 50 grams (1/4 cup) 3. Place the remaining carrot cake batter on top of the cheesecake batter in 4 dollops. Do not swirl. Each dollop should be roughly 75 grams (1/4 cup). 4. Starting at the outer edge, work in a concentric circle motion to pour the remaining cheesecake batter on top, completely covering the carrot cake batter. To bake the cake: 1. Bake for 55 minutes, (50-60) until it’s set and firm 1” from the edge. The center will still jiggle (155 degrees). 2. Turn off the oven, leave cake in another hour. 3. Remove from the oven, allow to cool to room temperature, then refrigerate, lightly covered until ready to serve. To make the candied walnuts: 1. Line a baking sheet with silpat or parchment paper and set aside. 2. In a skillet or small saucepan, over medium heat, combine the chopped walnuts and sugar. 3. Stir constantly for 6-8 minutes, until the walnuts are toasted and the sugar has melted and coats the nuts, and caramelized. Don’t burn. 4. Transfer the nuts to the prepared baking sheet and quickly spread them out as much as possible, using a spatula. 5. Let the nuts cool completely, before breaking up any large pieces. (Can be stored in an airtight container up to 2 weeks. When ready to serve, take out of the refrigerator 15 minutes before slicing. Garnish each slice with the candied walnuts.