Pumpkin Custard Orange Cheesecake

This is a very unusual cheesecake - it's base is pumpkin custard.  The top is orange cheesecake.  The trick to any cheesecake is to make sure the cream cheese and/or sour cream are room temperature.

3/4 cup crumbled sliced almonds
3/4 cup + 1 Tbl grated carrots
5 large eggs
3 cups grated pumpkin
6 Tbl All Purpose Flour
1 medium orange
1 tsp ground ginger
1 Tbl cake flour
1 1/4 cup sugar
8 ounces cream cheese
1 cup sour cream
1/4 tsp salt

Preheat the oven to 350 degrees.

Beat 3 of the eggs with 3/4 cup sugar.  Fold in pumpkin, 3/4 cup carrots, all purpose flour, all but 1 tsp orange rind, ginger and almonds.  Spread into a 9 inch greased spring form pan.  Bake on a cookie sheet for 40 minutes. 

Beat the cream cheese in a food processor until smooth.  Add the remaining 1/2 cup sugar, the remaining eggs and orange rind and the rest of the ingredients.  Pour the mixture on top of the custard.  Sprinkle with remaining carrot. 

Bake 40 - 45 minutes until firm.  Chill.