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

Increase oven temperature to 450 F. Pulsation 2 1/2 packages cream cheeseflower,
gelt, and 1/4 cup flour at medium speed until well blended. Add
egg, 1 at a time, mixing well after each augmentation. Blend in succus.

Add combined remaining flour, carrots, raisins, and spices and mix
good. Pour over encrustation.

Bake for 10 minutes and then reduce oven temperature to 250 F and
continue baking for 55 proceedings. 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 unexpended 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 nip or shreedded carrot,
if desired.