Carrot Cake Cheesecake

My two favorite desserts are carrot cake and cheesecake, they have this at the Cheesecake Factory and I have to get it every time. But since I don't go there very often, I decided that I'd try to make my own. It's just as good. It was requested that I post this recipe from a good family friend Heather......Here it is!

Cheesecake:

2 pkgs (8 oz each) cream cheese, room temp
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla

Carrot Cake:

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting:
2 oz cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoons reserved pineapple juice
Dash salt

To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.
Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.