Carrot Cake Cheesecake

It's my dad's 75th birthday today and he loves homemade carrot cake so...I thought I'd search the internet for a good recipe...I found this delicious looking carrot cheesecake instead. It might not be as decadent as the Cheesecake Factory carrot cheesecake, but we'll give it a whirl!

CARROT CAKE:
1 box Duncan Hines Decadant Carrot Cake Mix (this cake mix has the carrots and raisins inside the box)
1 c hot tap water (for soaking carrots and raisins)
2 eggs
1/4 c vegetable oil
8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
1/2 c walnuts
CHEESE CAKE FILLING:
2 8 ounce packages cream cheese
3/4 c sugar
2 1/2 tsp vanilla extract
3 eggs
PINEAPPLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
1 Tbsp butter, softened
2 c powdered sugar
2 Tbsp pineapple juice

Directions
1 Carrot Cake: Soak carrots and raisins in the 1 cup HOT water, allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins. Discard water.
2. In large bowl add dry mix, 2 eggs, 1/4 C. oil. Add well drained carrots, raisins, pineapple and walnuts. Mix well..DO NOT USE AN ELCTRIC MIXER..DO BY HAND. Spread 2 cups of carrot cake on bottom of greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
3. CHEESECAKE: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
4. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. DO NOT marble this mixture at all.
5. Bake in a 350 degree preheated oven for 50-60 minutes or until cake is set and cooked through. Cool to room temperature. Then frost with pineapple frosting, if desired.
6. PINEAPPLE FROSTING: Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost once cake is completely cooled.

*Refrigerate for at least 3 hours.